Quality change of red sour soup during natural fermentation and lactic acid bacteria intensified fermentation

doi:10.11882/j.issn.0254-5071.2020.10.015

WU Shu, LI Jinling, LONG Lili, YANG Tingting, WANG You, LI Gangfeng

China Brewing ›› 2020, Vol. 39 ›› Issue (10) : 75-78.

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China Brewing ›› 2020, Vol. 39 ›› Issue (10) : 75-78. DOI: 10.11882/j.issn.0254-5071.2020.10.015

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Quality change of red sour soup during natural fermentation and lactic acid bacteria intensified fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(10): 75-78 https://doi.org/10.11882/j.issn.0254-5071.2020.10.015

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