Optimization of a compound preservative for purple rice cake and its volatile flavor study

DU Huiyan, YE Jincheng, CHEN Danting, ZHENG Jingshao, HUANG Wei

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 238-247.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 238-247. DOI: 10.13995/j.cnki.11-1802/ts.038562

Optimization of a compound preservative for purple rice cake and its volatile flavor study

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(24): 238-247 https://doi.org/10.13995/j.cnki.11-1802/ts.038562

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