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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...
| Главные авторы: | , , , , , , |
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| Формат: | Online Статья Текст |
| Язык: | English |
| Опубликовано: |
Frontiers Media S.A.
2023
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| Предметы: | |
| Online-ссылка: | 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 |