Study on the quality change and fermentation kinetics of rice sour soup during fermentation

WANG Rong; ZHAO Liangzhong; LI Ming; SUN Mengjing; XIE Chunping; DENG Yaxin; OU HongYan

doi:10.13995/j.cnki.11-1802/ts.022222

WANG Rong, ZHAO Liangzhong, LI Ming, SUN Mengjing, XIE Chunping, DENG Yaxin, OU HongYan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 82-90.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 82-90. DOI: 10.13995/j.cnki.11-1802/ts.022222

Study on the quality change and fermentation kinetics of rice sour soup during fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 82-90 https://doi.org/10.13995/j.cnki.11-1802/ts.022222

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Received	Published
2019-09-09	2020-01-15
Issue Date
2020-03-27

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