Analysis on Flavor Quality of Brassica rapa L. from Different Varieties
Analysis the flavor quality of Brassica rapa L. from different varieties, in order to provide theoretical basis, which study on quality evaluation and improvement of flavor quality. The volatile flavor compounds were detected by gas chromatography-ion mobility spectrometry (GC-IMS). The content of 1...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040229 |
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