Effects of soybean Hongqu on flavor and sensory quality of red sufu

doi:10.11882/j.issn.0254-5071.2023.07.038

XIE Bin, ZHANG Min, LI Xinfeng, ZHANG Xin, ZONG Xuanli, YU Xiang, FENG Yanli

China Brewing ›› 2023, Vol. 42 ›› Issue (7) : 234-240.

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China Brewing ›› 2023, Vol. 42 ›› Issue (7) : 234-240. DOI: 10.11882/j.issn.0254-5071.2023.07.038

Analysis and Examination

Effects of soybean Hongqu on flavor and sensory quality of red sufu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(7): 234-240 https://doi.org/10.11882/j.issn.0254-5071.2023.07.038

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