{"title":"褐变化学标记、检测和应对策略在保持中国传统腌菜质量方面的进展","authors":"Yangyang Chen, Huiyu Gong, Junwei Wang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao","doi":"10.1080/87559129.2024.2389142","DOIUrl":null,"url":null,"abstract":"Pickles are widely consumed for their unique sensory attributes and nutritional value, but browning during fermentation and storage can significantly damage their quality and impede commercial deve...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles\",\"authors\":\"Yangyang Chen, Huiyu Gong, Junwei Wang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao\",\"doi\":\"10.1080/87559129.2024.2389142\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Pickles are widely consumed for their unique sensory attributes and nutritional value, but browning during fermentation and storage can significantly damage their quality and impede commercial deve...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-08-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2024.2389142\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2024.2389142","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles
Pickles are widely consumed for their unique sensory attributes and nutritional value, but browning during fermentation and storage can significantly damage their quality and impede commercial deve...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
