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Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

Zi Ye, Zhixun Shang, Meiqi Li, Yonghan Qu, Hongjin Long, Junjie Yi

2020Food Research International86 citationsDOI

Topics & Concepts

ChewinessMouthfeelFlavorFood sciencePepperChemistryTasteCapsaicinMathematicsRaw materialBiochemistryOrganic chemistryReceptorBiochemical Analysis and Sensing TechniquesIon Channels and ReceptorsPostharvest Quality and Shelf Life Management
Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches | Litcius