Effect of different pickling salt concentration on taste, texture and volatile flavor compounds of mustard root

GUO Xiu-lan,TANG Ren-yong,LIU Da-yu,ZOU Qiang,ZHANG Kun-qiong,YUAN Ting

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (1) : 51.

PDF(253 KB)
PDF(253 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (1) : 51.

Effect of different pickling salt concentration on taste, texture and volatile flavor compounds of mustard root

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(1): 51

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