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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

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