Optimization of the flavor and quality of Guizhou red sour soup by compound fermentation

WU Xunan, WANG Bin, CAO Jianping, HUANG Qiao, ZHENG Chuanbo, ZOU Ying, LIU Yongfei, WU Maozhao

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 111-117.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 111-117. DOI: 10.13995/j.cnki.11-1802/ts.040673

Optimization of the flavor and quality of Guizhou red sour soup by compound fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 111-117 https://doi.org/10.13995/j.cnki.11-1802/ts.040673

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