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Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage
《Food Science and Human Wellness》2023年第1期254-265,共12页Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang 
financially supported by the Key Projects of the National Research and Development Program of China (2018YFD0400103-6)
The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the...
关键词：Anti-staling Tremella fuciformis polysaccharide Tteok Volatile flavor compounds 
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