Effects of variety on quality and taste of spontaneous fermented dried radish-Reference-Cited by-同舟云学术

Effects of variety on quality and taste of spontaneous fermented dried radish

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ZHOU Qian¹^ORCID,ZHENG Zimeng¹,LI Ling¹,GAO Jia²,WU Yanping¹,YANG Feng³,ZHONG Kai¹,GAO Hong¹

Affiliation:

1. Sichuan University, China

2. Sichuan Academy of Agricultural Sciences,, China

3. Sichuan Academy of Agricultural Sciences, China; Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100592&tlng=en

Reference34 articles.

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2. Nutritional quality analysis and comprehensive evaluation of different radish types in Shandong and Sichuan;Cai D.;Shipin Anquan Zhiliang Jiance Xuebao,2022

3. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili;Cai W.;Food Research International,2021

4. Quality and microbial flora changes of radish paocai during multiple fermentation rounds;Chen A. J.;Food Control,2019

5. GB 5009.3-2016. Determination of moisture in food,2016

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