Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability
Crossref DOI link: https://doi.org/10.1007/s13197-018-03559-8
Published Online: 2019-02-05
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chen, Wentian
Karangwa, Eric
Yu, Jingyang
Xia, Shuqin
Feng, Biao
Zhang, Xiaoming
Text and Data Mining valid from 2019-02-01
Article History
Revised: 11 December 2018
Accepted: 18 December 2018
First Online: 5 February 2019