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Characteristics of traditional Chinese acidic rice soup(rice-acid)prepared with different fermentation methods

Na Liu Likang Qin Jihong Pan Song Miao

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.277-288,12.

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.277-288,12.DOI:10.1016/j.fshw.2021.11.019

Characteristics of traditional Chinese acidic rice soup(rice-acid)prepared with different fermentation methods

Na Liu ¹Likang Qin ²Jihong Pan ²Song Miao³

作者信息

1. Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),Collaborative Innovation Center for Mountain Ecology&Agro-Bioengineering(CICMEAB),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang 550025,China Teagasc Food Research Centre,Moorepark,Fermoy,Co.Cork,Ireland
2. School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China
3. Teagasc Food Research Centre,Moorepark,Fermoy,Co.Cork,Ireland
折叠

摘要

关键词

Taste substance/Aroma component/Fermentation/Rice-acid/Nutrition

分类

轻工纺织

引用本文复制引用

Na Liu,Likang Qin,Jihong Pan,Song Miao..Characteristics of traditional Chinese acidic rice soup(rice-acid)prepared with different fermentation methods[J].食品科学与人类健康(英文),2022,11(2):P.277-288,12.

基金项目

financially supported by National Natural Science Foundation of China(32060530) （32060530）

Technology platform and talent team plan of Guizhou.China([2018]5251) （[2018]5251）

Graduate Research Fund Project of Guizhou(YJSCXJH[2019]028) （YJSCXJH[2019]028）

Industry-UniversityResearch Cooperation Project of Guizhou(701/700465172217) （701/700465172217）

China Scholarship Council(201906670006)。（201906670006）

食品科学与人类健康(英文)

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ISSN：2097-0765

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