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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Detalles Bibliográficos
Autores principales: Liu, Zhiqi, Zhou, Xiaojie, Wen, Ming, Gong, Zhouliang, Lin, Bilian, Zhao, Liangzhong, Wang, Jianrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea: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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