Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation
In this study, pepper and tomato sour soup，the raw materials of red sour soup were taken as the research objects. Illumina MiSeq, total acid titration, gas chromatography-mass spectrometry and other equipment or methods are used to analyze the dynamic trend of microflora, total acid, pH value and vo...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120301 |
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