Changes in flavor compounds of bamboo shoots (Dendrocalamus latiflorus) during pickling process

ZHENG Jiong; LI Wei; CHEN Guangjing; KAN Jianquan

doi:10.13995/j.cnki.11-1802/ts.019895

Changes in flavor compounds of bamboo shoots (Dendrocalamus latiflorus) during pickling process

ZHENG Jiong, LI Wei, CHEN Guangjing, KAN Jianquan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 93-100.

PDF(1054 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 93-100. DOI: 10.13995/j.cnki.11-1802/ts.019895

Changes in flavor compounds of bamboo shoots (Dendrocalamus latiflorus) during pickling process

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 93-100 https://doi.org/10.13995/j.cnki.11-1802/ts.019895

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1054 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export