Optimization of the Process Conditions and Change of Volatile Flavor Components of Longan Pulp Fermented by Lactic Acid Bacteria

LIU Lei, WANG Hao, ZHANG Ming-wei, ZHANG Yan, ZHANG Rui-fen, TANG Xiao-jun, DENG Yuan-yuan

PDF(435 KB)
PDF(435 KB)
Scientia Agricultura Sinica ›› 2015, Vol. 48 ›› Issue (20) : 4147-4158. DOI: 10.3864/j.issn.0578-1752.2015.20.014
HORTICULTURE·STORAGE·FRESH-KEEPING·PROCESSING

Optimization of the Process Conditions and Change of Volatile Flavor Components of Longan Pulp Fermented by Lactic Acid Bacteria

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2015, 48(20): 4147-4158 https://doi.org/10.3864/j.issn.0578-1752.2015.20.014

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(435 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉