Changes in volatile compounds of pickled mustard tuber (Brassica junceavar. tsatsai) during the pickling process-Reference-Cited by-同舟云学术

Changes in volatile compounds of pickled mustard tuber (Brassica junceavar. tsatsai) during the pickling process

Published:2009-11 Issue:11 Volume:44 Page:2278-2286
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Liu Ming-Chun,Li Zheng-Guo,Deng Wei,Wang Guo-Ming,Yang Ying-Wu

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02070.x/fullpdf

Reference33 articles.

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5. Aroma-active compounds in Kimchi during fermentation;Cha;Journal of Agricultural and Food Chemistry,1998

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