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Investigation on off-flavor mitigation in pickled bamboo shoots via ultrasonic processing, tea polyphenol treatment,

Xiya Zhang1, Yang Li2, Jiaxin Li2

  • 1Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Beijing Institute of Food Inspection and Research (Beijing Municipal Center for Food Safety Monitoring and Risk Assessment), Beijing 100094, China.

Food Research International (Ottawa, Ont.)
|March 12, 2026
PubMed

Keywords:
Corynebacterium glutamicumOff-flavorPickled bamboo shootsUltrasoundVolatiles

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