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...
| 主要な著者: | , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Frontiers Media S.A.
2022-10-01
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| シリーズ: | Frontiers in Nutrition |
| 主題: | |
| オンライン･アクセス: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1007164/full |