Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process

作者：Hongmei Di, Jie Ma, Yi Zhang, Wei Jia, Jiao Yang, Jun Ma, Jinlin Bian, Jingyi Xu, Zhi Huang, Yi Tang, Huanxiu Li, Yangxia Zheng, Fen Zhang, Bo Sun · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134965 · 被引用次数：28 · 研究领域：Genomics, phytochemicals, and oxidative stress、Phytochemicals and Antioxidant Activities、Free Radicals and Antioxidants