Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies.

Autor: Guo, Jiayu1 (AUTHOR) guo.jiayu@nwafu.edu.cn, Jike, Xiaolan1 (AUTHOR) jikexiaolan@nwafu.edu.cn, Wu, Caiyun1 (AUTHOR) wucaiyun@nwafu.edu.cn, Liu, Li1 (AUTHOR) liuli101@nwafu.edu.cn, Wang, Chengxin1 (AUTHOR) wangchengxin@nwafu.edu.cn, Xu, Kang2 (AUTHOR) 278665933@qq.com, Li, Bing2 (AUTHOR) 627341424@qq.com, Xu, Huaide1 (AUTHOR) Huaide_Xu@163.com, Lei, Hongjie1 (AUTHOR) leihongjie@nwafu.edu.cn
Zdroj: Food Research International. Jan2024, Vol. 176, pN.PAG-N.PAG. 1p.
Databáze: Academic Search Ultimate
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