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Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.254-265,12.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.254-265,12.DOI:10.1016/j.fshw.2022.07.005

Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

Hongxiu Fan ¹Hongcheng Liu ²Wenyi Li ³Wenjing Su ²Dawei Wang ¹Shanshan Zhang ³Tingting Liu ¹Yanrong Zhang²

作者信息

1. School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs,Changchun 130118,China
2. School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province,Changchun 130118,China
3. School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province,Changchun 130118,China
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摘要

关键词

Anti-staling/Tremella fuciformis polysaccharide/Tteok/Volatile flavor compounds

分类

轻工纺织

引用本文复制引用

Hongxiu Fan,Hongcheng Liu,Wenyi Li,Wenjing Su,Dawei Wang,Shanshan Zhang,Tingting Liu,Yanrong Zhang..Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage[J].食品科学与人类健康(英文),2023,12(1):P.254-265,12.

基金项目

financially supported by the Key Projects of the National Research and Development Program of China (2018YFD0400103-6) （2018YFD0400103-6）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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