Effect of Storage and Processing Methods on the Aroma of Edible Flowers: A Review (Chinese and English versions)
Edible flowers are the floral parts of plants that are safe for consumption but have a short shelf life. Due to the interspecific similarity of edible flowers, their aroma properties serve as a vital quality indicator in most commercial flower species. Different parts of edible flowers with characte...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250106 |
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