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Isolation and Identification of Typical Flavor Componentsof Potherb Mustard Pickles
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S637.2

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    Abstract:

    The spectra patterns of volatile flavor components in potherb mustard pickles detected by Gas Chromatography/Mass Spectometry(GC/MS) were investigated in order to identify key compounds in the pickles. The constituents from pickle brine extracted with eth

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ZHAO Da yun, TANG Jian, DING Xiao lin. Isolation and Identification of Typical Flavor Componentsof Potherb Mustard Pickles[J]. Journal of Food Science and Biotechnology,2001,20(3).

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