Effects of post-fermentation on the flavor compounds formation in red sour soup

Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the...

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Detalles Bibliográficos
Autores principales: Zhou, Xiaojie, Zhou, Wenhua, He, Xiaojie, Deng, Yaxin, Li, Liangyi, Li, Ming, Feng, Xuzhong, Zhang, Lin, Zhao, Liangzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9651139/
https://www.ncbi.nlm.nih.gov/pubmed/36386903
http://dx.doi.org/10.3389/fnut.2022.1007164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9651139/
https://www.ncbi.nlm.nih.gov/pubmed/36386903
http://dx.doi.org/10.3389/fnut.2022.1007164

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