摘要
本文论述了制作泡菜的各种原料的化学成分 ,对泡菜风味形成的原理、泡制过程中蔬菜化学成分的变化。
In this paper we discussed the chemical ingredient of the raw materials of pickle.We focus on the mechanism of pickle flavor,the chemical change of vegetables during pickle producing,the reason that brine can be preserved for a long time,and the main factors which can influence the flavor of pickle.
出处
《中国调味品》
CAS
北大核心
2001年第4期28-31,共4页
China Condiment
关键词
泡菜
化学成分
风味原理
影响因素
pickle
chemical ingredient
flavor mechanism
factors
