Multidimensional characterization of red sour soup with different substrates: integrating sensory, physicochemical, bioactive, and safety attributes
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Red sour soup (RSS) is a characteristic Chinese fermented food. This study analyzed tomato-based RSS (T-RSS), tomato-chili-based RSS (M-RSS), and tomato-chili-rice-acid based RSS (R-RSS) for sensory, physicochemical, bioactive, and safety properties. Among the... ...
