Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods
Authors:
- Na LiuNLNa Liu
- Yue HuYHYue Hu
- Likang QinLQLikang Qin
- Aiming BaoABAiming Bao
- Weijun QinWQWeijun Qin
- Song MiaoSMSong Miao
Open Access
Abstract
No abstract availableKeywords
Funding Information
- China Scholarship Council (201906670006)
- Youth Science and Technology Talent Development Project from Guizhou Provincial Department of Education
- Science and Technology Program of Guizhou Province (001)
- Guizhou University
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