Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled <i>Brassica napus</i>
This study aimed to elaborate on the role of salt concentration on pickled <i>Brassica napus</i> leaf and stem (BLS); it also contributed to the development of low-salt and healthy <i>Brassica napus</i> products in the harvest period. Five sets of pickled BLS samples were prepared, and the physicoch...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2023-03-01
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| Seri Bilgileri: | Fermentation |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2311-5637/9/3/275 |
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