Changes in active ingredients and flavor profile during Houttuynia cordata fermentation

WU Tao, ZHAO Jiajun, ZHANG Yingjiao, XIA Chen, GAN Lu, YU Manyou, YUAN Yinghao

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 233-242.

PDF(6158 KB)
PDF(6158 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 233-242. DOI: 10.13995/j.cnki.11-1802/ts.044558

Changes in active ingredients and flavor profile during Houttuynia cordata fermentation

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2026, 52(15): 233-242 https://doi.org/10.13995/j.cnki.11-1802/ts.044558

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6158 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉