Analysis of Volatile Flavor Components of Three Mouldy Amaranth Stalks
Moldy amaranth stalk was a fermented food with national and regional characteristics, and volatile compounds determined the flavor quality of moldy amaranth stalk. In this study, the volatile flavor components of three kinds of commercially available moldy amaranth stalks from different origins in Z...
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| Autori principali: | , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090195 |
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