盐分腌制对大头菜滋味、质构和挥发性成分的影响
郭秀兰,唐仁勇,刘达玉,邹强,张坤琼,袁婷
Effect of different pickling salt concentration on taste, texture and volatile flavor compounds of mustard root
GUO Xiu-lan,TANG Ren-yong,LIU Da-yu,ZOU Qiang,ZHANG Kun-qiong,YUAN Ting
食品与发酵工业
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2015, (1): 51
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