| 蔬菜腌制品的风味研究进展 |
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| 引用本文： | 周晓媛,夏延斌. 蔬菜腌制品的风味研究进展[J]. 食品与发酵工业, 2004, 30(4): 104-108 |
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| 作者姓名： | 周晓媛 夏延斌 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,41028 |
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| 摘 要： | 阐述了蔬菜腌制品的风味形成机理 ,分析了主要风味物质的呈味特点。介绍了有关蔬菜腌制品风味物质的提取方法、分离技术、检测手段的新进展
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| 关 键 词： | 蔬菜腌制品 风味 机理 鉴定 |
| 修稿时间： | 2004-02-20 |
Advances of Study on Flavor of Salted Vegetable |
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| Zhou Xiaoyuan Xia Yanbin. Advances of Study on Flavor of Salted Vegetable[J]. Food and Fermentation Industries, 2004, 30(4): 104-108 |
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| Authors: | Zhou Xiaoyuan Xia Yanbin |
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| Abstract: | This article presents the flavor formation mechanism of salted vegetable and analyses the characteristics of main flavor substance The technological development of extraction, separation and determination of flavor bodies in salted vegetable is introduced The purpose of the article is to provide scientific basis for the formulation flavor enriching additives for salted vegetable |
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| Keywords: | salted vegetable flavor mechaism determination |
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