As a traditional fermentation food, red sour soup (RSS) is very popular in China. However,
browning is always occurred during the process of fermentation, which influences the …

Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of
fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor …

Flavor and chemical changes with microbial succession during Red-Sour-Soup (RSS) post-
fermentation were urgent to be revealed for quality control. RSS post-fermentation could be …

To explore the mechanism of Rosa roxburghii juice browning, this experiment was based on
nontargeted metabolomics to study the effects of browning on the nutrition, flavor …

Red sour soup is a typical condiment in Guizhou Province, China. However, its flavor quality
is often limited by its unstable traditional fermentation methods. In the study, red sour soup …

Red sour soup (RSS) is a traditional fermented seasoning used by people in Guizhou
Province, China. The volatile compounds were detected by gas chromatography ion mobility …

Red sour soup is a traditional fermented product in southwest China. Currently, the existing
production process mainly adopts the method of natural fermentation, with long fermentation …

Spontaneously dried–fermented radishes have been consumed in China for hundreds of
years and are usually fermented for a long time to acquire high quality. In this study, the …

A non-enzymatic browning reaction occurs easily in Dongbei Suancai (DS) during storage.
Using the method of path analysis, the changes in contents of VC (ascorbic acid) …

This study was conducted to develop functional black soy sauce with (S2) and without (S3)
an outer skin and then compare these products to a control soy sauce (S1). In addition, the …