Effects of different starter on volatile flavor components and sensory properties of pickled radish

YANG Yang; YANG Yuhang; WANG Hongwei; SUO Huayi; YU Jia; ZHANG Yu

doi:10.13995/j.cnki.11-1802/ts.031253

YANG Yang, YANG Yuhang, WANG Hongwei, SUO Huayi, YU Jia, ZHANG Yu

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 175-182.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 175-182. DOI: 10.13995/j.cnki.11-1802/ts.031253

Effects of different starter on volatile flavor components and sensory properties of pickled radish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(4): 175-182 https://doi.org/10.13995/j.cnki.11-1802/ts.031253

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Received	Revised	Published
2022-02-23	2022-05-06	2023-02-25
Issue Date
2023-03-20

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