Analysis of Taste and Aroma Differences between Miao and Shui Ethnic Red Sour Soup in Guizhou
This study aimed to evaluate the quality characteristics of Shui ethnic red sour soup, using Miao ethnic red sour soup as a reference. The physicochemical components, free amino acids, and aroma compounds of Miao and Shui ethnic red sour soups were analyzed and compared using national standard metho...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050181 |