Research Progress on Quality Changes of Red Jujube During Storage
In recent years,with the improvement of people's dietary structure and attention to health,the demand for red date products has been increasing,and the red date industry has been able to flourish.However,with the extension of storage period,red dates are prone to nutrient loss,and improper storage conditions can also produce sour and halac flavors.This article reviewed the changes in sensory quality,nutritional quality,volatile constituent and functional component during the storage process of red dates,to provide participation in the storage and shelf life quality control of red dates.
国家科技期刊平台
NSTL
万方数据
