Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies
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Published:2024-01
Issue:
Volume:176
Page:113803
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Guo Jiayu,
Jike Xiaolan,
Wu Caiyun,
Liu Li,
Wang Chengxin,
Xu Kang,
Li Bing,
Xu Huaide,
Lei HongjieORCID