Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots

Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots

Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation a...

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Bibliographic Details
Main Authors:	Jiaojiao Tang, Zhixin Zhang, Shilin Zheng, Ning Gao, Zongjun Li, Ke Li
Format:	Article
Language:	English
Published:	MDPI AG 2021-12-01
Series:	Fermentation
Subjects:	bamboo shoots processing nutrients volatile flavor substances maillard reaction
Online Access:	https://www.mdpi.com/2311-5637/7/4/293

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