Analysis of factors related to browning of red sour soup during fermentation

As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to b...

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Detalhes bibliográficos
Principais autores: Liu, Zhiqi, Zhou, Xiaojie, Wen, Ming, Gong, Zhouliang, Lin, Bilian, Zhao, Liangzhong, Wang, Jianrong
Formato: Online Atigo Texto
Idioma:English
Publicado em: Frontiers Media S.A. 2023
Assuntos:
Nutrition
Acesso em linha:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012660/
https://www.ncbi.nlm.nih.gov/pubmed/36925952
http://dx.doi.org/10.3389/fnut.2023.1092745

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012660/
https://www.ncbi.nlm.nih.gov/pubmed/36925952
http://dx.doi.org/10.3389/fnut.2023.1092745

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