摘要
泡菜口味咸甜、微酸、爽口开胃,是大众喜欢食用的风味之一。文章主要论述了近10余年来对泡菜风味研究的进展,特别对改善泡菜风味的新技术、新方法以及对泡菜风味物质的研究现状进行了介绍。
Softly sweet and sour and appetizing taste of pickle are one of nice flavor by public like. This paper discusses the progress of the flavor research of pickle during past 10 years, particular in the improvement of the new technologies ,new methods and compounds of the flavor were introduced.
出处
《中国调味品》
CAS
北大核心
2012年第3期32-35,58,共5页
China Condiment
关键词
泡菜
风味
泡菜加工
pickle
flavor
processing pickle
