Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage.

Food Sci Nutr · 2021 · PMC8269677 · PMID 34262743

Europe PMC DOI

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a decreasing trendno p-value reported

Besides, the temperature scanning results showed that the storage modulus of the samples was relatively flat with the increase in temperature, while the loss modulus showed a decreasing trend.

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showed a trendno p-value reported

The apparent viscosity showed a trend of RI <RP < RCK <RD < RN, while the difference among RCK, RD, and RN groups was not significant.

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