Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai

Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai

The effects of adding organic acids on the fermentation process, quality and flavor of radish Paocai were investigated, by determining the physicochemical indexes, colour, texture, organic acid composition and volatile flavor substances of fermented radish Paocai with 0.089 mol/L addition of lactic...

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Bibliographic Details
Main Author: HUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-06-01
Series:Zhongguo niangzao
Subjects:
radish paocai|organic acid|quality|color|texture|volatile flavor component
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-212.pdf
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