Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
Dafei Li, Feixia Duan, Qiming Tian, Dingjiang Zhong, Xingyue Wang, Lirong Jia
Topics & Concepts
Food scienceFermentationChemistryFermentation in food processingAcetic acidFlavorOrganic acidLactic acidRSSBiologyBacteriaBiochemistryGeneticsComputer scienceOperating systemFermentation and Sensory AnalysisPolyamine Metabolism and ApplicationsBiochemical Analysis and Sensing Techniques