Effects of low-temperature and low-salt fermentation on the physicochemical properties and volatile flavor substances of chinese kohlrabi using gas chromatography-ion mobility spectrometry

HIGHLIGHTS

• who: Hongfan Chen et al. from the College of Food and Biological Engineering, Chengdu University, Chengdu, China have published the research work: Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography-Ion Mobility Spectrometry, in the Journal: Fermentation 2023, 146 of /2023/
• what: This study provides support for the development of green processing technology and new low-salt Chinese kohlrabi products. In this study, 21 alcohols were identified from LSCK and HSCK, withthan 7 unsaturated al- (p and amp;lt; 0 2 . . .
  

   

  

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