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...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Sijie Zhang, Congcong Li, Junling Wu, Simin Peng, Haifeng Mao, Weiguo Wu, Luyan Liao
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-03-01
Colecção:	Fermentation
Assuntos:	pickled <i>Brassica napus</i> fermentation salt concentration free amino acids volatile flavor components
Acesso em linha:	https://www.mdpi.com/2311-5637/9/3/275
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!