Effect of Adding Red Yeast Rice on the Quality and Volatile Flavor of Fermented Radish
The dynamic change patterns and differences of the microbe counts, pH, total acid, color difference, nitrite, reducing sugar, organic acid, and volatile flavor substances during fermentation were analyzed using fermented radish without the addition of red yeast rice (RYR) as a control in order to ex...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100225 |
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