Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables

HUANG Yuli; ZHAO Nan; HUANG Qing; MA Qian; HU Kun; LI Huajia; ZHU Yongqing; ZUO Yong

doi:10.13995/j.cnki.11-1802/ts.027424

HUANG Yuli, ZHAO Nan, HUANG Qing, MA Qian, HU Kun, LI Huajia, ZHU Yongqing, ZUO Yong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 279-285.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 279-285. DOI: 10.13995/j.cnki.11-1802/ts.027424

Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 279-285 https://doi.org/10.13995/j.cnki.11-1802/ts.027424

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Received	Revised	Published
2021-03-24	2021-04-09	2021-12-25
Issue Date
2022-01-21

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