近日，学院蔬菜种质资源创新与应用团队在国际学术期刊《Food Chemistry》（中科院一区TOP期刊，IF=9.231）在线发表了题为“Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process”（贵州酸菜发酵过程中风味和芥子油苷相关性及品质相关理化特征变化研究）的学术论文。芥菜(Brassica juncea)是十字花科芸薹属芥菜...
