Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process
Hongmei Di, Jie Ma, Yi Zhang, Wei Jia, Jiao Yang, Jun Ma, Jinlin Bian, Jingyi Xu, Zhi Huang, Yi Tang, Huanxiu Li, Yangxia Zheng, Fen Zhang, Bo Sun
Topics & Concepts
Food scienceFlavorPhytochemicalSinigrinFermentationChemistryCarotenoidGlucosinolateBotanyBiologyBiochemistryBrassicaGenomics, phytochemicals, and oxidative stressPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants