Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability
Chen, Wentian, Karangwa, Eric, Yu, Jingyang, Xia, Shuqin, Feng, Biao, Zhang, XiaomingJournal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-03559-8
Date:
February, 2019
File:
PDF, 1.69 MB
2019