The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage

Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical propert...

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Detalles Bibliográficos
Autores principales: Li, Huamin, Guan, Hui, Zhang, Xiru, Xing, Shaohua, Liu, Wenli, Kim, In-Cheol, Gong, Hansheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10535354/
https://www.ncbi.nlm.nih.gov/pubmed/37764317
http://dx.doi.org/10.3390/molecules28186539

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10535354/
https://www.ncbi.nlm.nih.gov/pubmed/37764317
http://dx.doi.org/10.3390/molecules28186539

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