Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus.

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Authors: Na Liu, Likang Qin and Song Miao
Date: May 21, 2021
Publisher: Frontiers Research Foundation
Document Type: Brief article
Length: 200 words
Lexile Measure: 1740L

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Gale Document Number: GALE|A662534956