Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai
The effects of adding organic acids on the fermentation process, quality and flavor of radish Paocai were investigated, by determining the physicochemical indexes, colour, texture, organic acid composition and volatile flavor substances of fermented radish Paocai with 0.089 mol/L addition of lactic...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-212.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|