摘要
腌菜是一种传统的腌制食品。文章阐述了腌菜制品的腌制机理,分析了风味物质形成机理,并介绍了腌菜制品风味物质提取、鉴定的研究进展。
Picked vegetable is a kind of traditional picked food.This article presents the pickled mechanism of vegetable and analyses the formation mechanism of main flavor substance in pickled vegetable.The development of extraction and determination of flavor bodies in pickled vegetable is also introduced.
出处
《中国调味品》
CAS
北大核心
2010年第11期26-29,共4页
China Condiment
关键词
腌菜
腌制机理
风味
提取
鉴定
pickled vegetable
pickled mechanism
flavor
extraction
determination
