2021peer-reviewed56 citations
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
LWT
Concepts
Food scienceFermentationChemistryFermentation in food processingAcetic acidFlavorOrganic acidLactic acid