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Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).
Ye, Zi; Shang, Zhixun; Li, Meiqi; Zhang, Xuetin; Ren, Hongbing; Hu, Xiaosong; Yi, Junjie.
Afiliação
  • Ye Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
  • Shang Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
  • Li M; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
  • Zhang X; Wenshan Academy of Agricultural Sciences, Wenshan, Yunnan Province 663000, China.
  • Ren H; Yunnan Hongbin Green Food Group Co. LTD, Yuxi, Yunnan Province 652600, China. Electronic address: hblssp@hblssp.cn.
  • Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net.
  • Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: junjieyi@kust.edu.cn.
Food Chem ; 368: 130797, 2022 Jan 30.
Article em En | MEDLINE | ID: mdl-34399178
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Capsicum País como assunto: Asia Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Capsicum País como assunto: Asia Idioma: En Ano de publicação: 2022 Tipo de documento: Article