Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS). The...

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Bibliographic Details
Main Authors: Sijie Zhang, Congcong Li, Junling Wu, Simin Peng, Weiguo Wu, Luyan Liao
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Fermented vegetables
Natural fermentation
Antioxidant components
Free amino acids
Characteristic volatile components
Cluster analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300189X

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http://www.sciencedirect.com/science/article/pii/S259015752300189X

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