Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes
Xinyi Wang, Yue Huang, Hui Su, Ying Lyu, Haiming Chen, Weijun Chen, Weijun Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Rong‐Rong He, Congfa Li, Wenxue Chen, Wenxue Chen
Topics & Concepts
FlavourChemistryPiperineTerpenoidFood sciencePiperPepperFlavorAromaMoistureBotanyOrganic chemistryBiochemistryBiologyPiperaceae Chemical and Biological StudiesEssential Oils and Antimicrobial ActivityBiochemical Analysis and Sensing Techniques