PubAg

Main content area

Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME-GC-MS

Author:
Zhao, D., Tang, J., Ding, X.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.3 pp. 439-447
ISSN:
0023-6438
Subject:
pickling quality, fermentation, capillary gas chromatography, volatile compounds, pickled vegetables, Brassica juncea var. juncea, headspace analysis, pickling, pickles, mass spectrometry, solid phase extraction, sinigrin
Agid:
2801140