Effect of thermal treatment on the flavor quality of Chinese spicy cabbage
Xiru Zhang, Hui Guan, Q. Zhao, Hansheng Gong, Da‐Cheng Wang, Ping Wang, Huamin Li, Wenli Liu
Topics & Concepts
AromaOdorFlavorChemistryTerpeneFood scienceThermal treatmentBiochemistryOrganic chemistryBiologyEcologyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies