Effect of different pretreatment methods on the quality of fermented mustard
In order to optimize the production process of fermented mustard, the effects of different pretreatment methods of fresh mustard on physicochemical indexes, color parameters, texture, volatile flavor components, and sensory quality of fermented mustard were investigated. Principal component analysis...
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| Format: | Artigo |
| Jezik: | Inglês |
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Editorial Department of China Brewing
2025-03-01
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| Serija: | Zhongguo niangzao |
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| Online dostop: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-156.pdf |
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