Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods-Reference-Cited by-同舟云学术

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Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods

Published:2023-08 Issue: Volume:186 Page:115247
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Na^ORCID,Hu Yue,Qin Likang,Bao Aiming,Qin Weijun,Miao Song^ORCID

Funder

China Scholarship Council

Youth Science and Technology Talent Development Project from Guizhou Provincial Department of Education

Science and Technology Program of Guizhou Province

Guizhou University

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Essential oil composition of eight starchy Curcuma species;Angel;Industrial Crops and Products,2014

2. Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple;Duong;Food Bioscience,2023

3. Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation;Du;International Journal of Food Science and Technology,2018

4. Fermented fruits and vegetables liquid and its products (T/TSSP 014—2022).

5. Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste;Gao;Food Chemistry,2021

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Miao sour soup alleviates DSS-induced colitis in mice: modulation of gut microbiota and intestinal barrier function;Food & Function;2024

2. Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup;Foods;2023-10-12

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