Physicochemical Properties, Metabolic Characteristics, and Flavor Components of Shuidong Mustard (Brassica juncea var. tsatsai) Fermented by Different Methods

LI Xiaoyu, HUANG Linru, TAN Minghui, TAN Guangdong, LI Kuntai

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DOI: 10.7506/spkx1002-6630-20251230-264
Published: 8
Container: Shipin Kexue
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.7506/spkx1002-6630-20251230-264,
  title = {Physicochemical Properties, Metabolic Characteristics, and Flavor Components of Shuidong Mustard (Brassica juncea var. tsatsai) Fermented by Different Methods},
  author = {LI Xiaoyu, HUANG Linru, TAN Minghui, TAN Guangdong, LI Kuntai},
  year = {2026},
  journal = {Shipin Kexue},
  doi = {10.7506/spkx1002-6630-20251230-264},
  url = {https://doi.org/10.7506/spkx1002-6630-20251230-264}
}

RIS

TY  - JOUR
TI  - Physicochemical Properties, Metabolic Characteristics, and Flavor Components of Shuidong Mustard (Brassica juncea var. tsatsai) Fermented by Different Methods
AU  - LI Xiaoyu, HUANG Linru, TAN Minghui, TAN Guangdong, LI Kuntai
PY  - 2026
JO  - Shipin Kexue
DO  - 10.7506/spkx1002-6630-20251230-264
UR  - https://doi.org/10.7506/spkx1002-6630-20251230-264
ER  -

APA

Kuntai, L. X. H. L. T. M. T. G. L. (2026). Physicochemical Properties, Metabolic Characteristics, and Flavor Components of Shuidong Mustard (Brassica juncea var. tsatsai) Fermented by Different Methods. Shipin Kexue. https://doi.org/10.7506/spkx1002-6630-20251230-264

Source records

doaj · retrieved 2026-09-26T22:22:45.145Z