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《》 2004-04
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DISCUSS ON CHARACTERISTIC AND APPLICATION TECHNOLOGY OF FERMENT VEGETABLE FLAVOR - ENHANCING ADDITIVES

ZHOU Xiaoyuan XIA Yanbin ZHU Wei College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128  
This paper presents characteristic and application technology of ferment vegetable flavor - enhancing additives such as flavor enhancer acidity agent, sweetening agent and aroma agent. The purpose of the article is to provide scientific basis of the prescription of flavor-enriching additives for salted vegetable.
【CateGory Index】: TS255
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【Citations】
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1 Zhao Guixing Chen Xia (Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086);STUDY ON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING[J];Soybean Science;2002-03
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