Difference of flavor characteristics and microbial community of normal and urn odor of red sour soups and correlation analysis
In this study, the sensory quality, volatile flavor components and microbial communities of normal flavor (LSN) and urn odor (LS42, LS44 and LS143) red sour soups were determined using electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS) and high throu- ghput sequencing t...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2024-12-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-78.pdf |
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