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  1. 1
    Effects of <i>Lentilactobacillus buchneri</i> and <i>Kazachstania bulderi</i> on the Quality and Flavor of Guizhou Fermented Red Sour Soup

    Effects of <i>Lentilactobacillus buchneri</i> and <i>Kazachstania bulderi</i> on the Quality and Flavor of Guizhou Fermented Red Sour Soup by Na Liu, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, Song Miao

    Published 2023-10-01
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    Article
  2. 2
    Changes in Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation

    Changes in Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation by Meiqing MO, Jian ZENG, Jiewen LI, Yuejia WEI, Ziyi JIANG, Aiming BAO, Weijun QIN, Xiangyang GAO

    Published 2024-02-01
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    Article

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