摘要
对甘蓝乳酸发酵过程中颜色、香气、风味物的形成做了研究。探讨了色、香、味变化的机理及对成品的影响。
The color ,flavor and smell of fermentation of cabbage by lacic acid bacteria was studied. The principle of their changes and the effect to the product was researched.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2001年第1期55-57,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
甘蓝
乳酸菌
发酵
风味物质
cabbage
lactic acid bacteria
fermentation
flavor substance
