Effect of Storage and Processing Methods on the Aroma of Edible Flowers: A Review (Chinese and English versions)

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...

Full description

Saved in:
Bibliographic Details
Main Authors: LIANG Zi-jian, YANG Jing-wen, FANG Zhong-xiang
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-01-01
Series:Liang you shipin ke-ji
Subjects:
edible flowers
aroma
volatiles
storage
drying
extraction
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250106
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items