HIGHLIGHTS
- who: Cuiqin Li and colleagues from the Guizhou University, Guiyang, China have published the Article: Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup, in the Journal: Fermentation 2022, 589 of /2022/
- what: This study has made a beneficial exploration of inoculation fermentation, but further in-depth research is necessary on the aspects such as antibiotic and physical properties of its fermentation. This study showed that the number of viable bacteria in the control group was the highest at the same fermentation time, but the pH of the control group was . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.