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Journal of Food Quality
Volume 2017 (2017), Article ID 7653791, 9 pages
https://doi.org/10.1155/2017/7653791
Research Article

The Aroma Composition of Baby Ginger Paocai

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Correspondence should be addressed to Biao Pu; moc.361@2002oaibup

Received 27 June 2017; Revised 23 August 2017; Accepted 11 September 2017; Published 25 October 2017

Academic Editor: Yuanyuan Zhang

Copyright © 2017 Songming Luo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Songming Luo, Qiang Li, Anjun Chen, Xingyan Liu, and Biao Pu, “The Aroma Composition of Baby Ginger Paocai,” Journal of Food Quality, vol. 2017, Article ID 7653791, 9 pages, 2017. doi:10.1155/2017/7653791