Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Zheng, Zimeng; Zhou, Qian; Chen, Qian; Wu, Yanping; Zhong, Kai; Gao, Hong; Gao, Jia; Yang, Feng; Yang, Feng; Zhong, Kai; SCI

机构： Sichuan Univ, Coll Biomass Sci & Engn, Chengdu, Peoples R China; Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China; Sichuan Acad Agr Sci, Rice & Sorghum Res Inst, Deyang, Sichuan, Peoples R China; Vegetable Germplasm Innovat & Variety Improvement, Chengdu, Sichuan, Peoples R China; Sichuan Univ, Coll Biomass Sci & Engn, Chengdu 610065, Peoples R China;

关键词： correlation analyses; flavor profiles; functional properties; radishes; spontaneous fermentation after drying; texture characteristics

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