摘要
文章重点以泡辣椒为例进行发酵形成食品风味的研究,从而实现多种发酵风味的调味探索。凭借研究食品调味技术多年经验的积累,特对发酵食品风味的研究阐述,供生产企业参考、借鉴。
Take the pickled pepper as an example to research the formation of food flavor by fermentation and realize the exploration of various fermentation flavors. According to many years＂ experiments of food seasoning technology, state the flavor of fermentation food to provide information and references for production enterprises.
出处
《中国调味品》
CAS
北大核心
2013年第2期4-5,共2页
China Condiment
关键词
微生物发酵
食品风味
物质
研究
microbial fermentation
food flavor
substance
research
