Quality evaluation of red sour soup based on analytic hierarchy process and isolation, screening and application of excellent lactic acid bacteria

doi:10.11882/j.issn.0254-5071.2026.03.010

ZHANG Yixiang, XIE Yushi, WANG Guoyan, TANG Liu, ZHENG Yu, TAO Ting, ZHI Mengjuan, ZENG Haiying

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 66-74.

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China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 66-74. DOI: 10.11882/j.issn.0254-5071.2026.03.010

Quality evaluation of red sour soup based on analytic hierarchy process and isolation, screening and application of excellent lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 66-74 https://doi.org/10.11882/j.issn.0254-5071.2026.03.010

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Received	Revised	Published
2025-07-25	2026-01-21	2026-03-25
Issue Date
2026-05-08

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