Research progress on formation and improvement of fermentation quality of Guizhou characteristic red sour soup

doi:10.11882/j.issn.0254-5071.2025.07.005

LI Guolin, HE Yangbo, ZHENG Ruzhong, XIE Changjiang, SHI Yonghong

China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 33-37.

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China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 33-37. DOI: 10.11882/j.issn.0254-5071.2025.07.005

Research progress on formation and improvement of fermentation quality of Guizhou characteristic red sour soup

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(7): 33-37 https://doi.org/10.11882/j.issn.0254-5071.2025.07.005

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Received	Revised	Published
2024-10-21	2025-04-27	2025-07-25
Issue Date
2025-08-27

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