Physicochemical properties and amino acid content of Hami melon fruitlet  pickles fermented by different processes

doi:10.13995/j.cnki.11-1802/ts.025249

Physicochemical properties and amino acid content of Hami melon fruitlet pickles fermented by different processes

XIAN Shuang, JIANG Linjun, LI Yanlan, ZHONG Hengyan, BAI Yi, YAN Jiazhao, LUO Xiaomin, XIAN Xiaojing, WANG Xilan, CHEN Anjun

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 224-230.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 224-230. DOI: 10.13995/j.cnki.11-1802/ts.025249

Physicochemical properties and amino acid content of Hami melon fruitlet pickles fermented by different processes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 224-230 https://doi.org/10.13995/j.cnki.11-1802/ts.025249

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Received	Revised
2020-08-02	2020-09-23
Issue Date
2021-03-31

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