Differential Analysis of Glucosinolates and Their Volatile Metabolites during Fermentation of Different Mustard Varieties
The variety of mustard greens is a key factor influencing the formation of fermented pickle quality. By comparing microbial counts, physicochemical indicators, organic acids, glucosinolates and volatile metabolites during the fermentation of mustard (Brassica juncea) varieties, this study assessed d...
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Chinês |
| Vydáno: |
The editorial department of Science and Technology of Food Industry
2026-08-01
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| Edice: | Shipin gongye ke-ji |
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| On-line přístup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025070275 |
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