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Multidimensional characterization of red sour soup with different substrates: integrating sensory, physicochemical,

Liu Tang1, Guoyan Wang1, Ailin Chen1

  • 1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Food Chemistry: X
|July 12, 2026
PubMed

Keywords:
Bioactive substanceQuality characteristicsRed sour soupSafety quality

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