摘要
对榨菜风味形成中的各种关键物质进行了介绍,简述了榨菜腌制发酵的原理,阐述了榨菜风味形成的原理。
This paper mainly introduced some key substance in the flavor naissance of the pickled mustard tuber,and it was also introduced the basic principle of pickling and ferment of it. The principle of the flavor naissance of the pickled mustard tuber was also mentioned in the paper.
出处
《食品科技》
CAS
北大核心
2011年第3期81-83,共3页
Food Science and Technology
基金
四川省重点科学技术研究项目
四川省科技厅重点课题(05ZR025-030)
四川省教育厅重点课题(CC05S03)
关键词
榨菜
风味物质
风味形成
pickled mustard tuber
flavor substance
flavor naissance
