Differential analysis of quality and flavor characteristics of Suancai prepared with different varieties and variation leaf mustard
To investigate the impact of different varieties and variation leaf mustard on the quality and flavor of fermented Suancai (a Chinese traditional fermented vegetable), two varieties of leaf mustard (Brassica juncea var. latipa) (F22374, F22378) and one variation leaf mustard (Brassica juncea var. st...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-178.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|