Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes.

Zhang, Sijie; Li, Congcong; Wu, Junling; Peng, Simin; Wu, Weiguo; Liao, Luyan

Zhang, Sijie; Li, Congcong; Wu, Junling; Peng, Simin; Wu, Weiguo; Liao, Luyan.

Afiliación

Zhang S; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Li C; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Wu J; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Peng S; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Wu W; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Liao L; College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Food Chem X ; 18: 100746, 2023 Jun 30.

Article en En | MEDLINE | ID: mdl-37397190

Palabras clave

Antioxidant components; Characteristic volatile components; Cluster analysis; Fermented vegetables; Free amino acids; Natural fermentation

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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China

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