Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage

In order to explore the changes in flavor nucleotide-related compounds in low-salt pickled potherb mustard during storage and transportation, a high-performance liquid chromatography (HPLC) method was established to analyze the changes in the contents of flavor nucleotide-associated substances in lo...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-02-01
Subjects:	low-salt pickled potherb mustard; flavor nucleotide-related compounds; high performance liquid chromatography detection; storage
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-036.pdf