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Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

Zi Ye, Zhixun Shang, Meiqi Li, Xuetin Zhang, Hongbing Ren, Xiaosong Hu, Junjie Yi

2021Food Chemistry101 citationsDOI

Topics & Concepts

RipeningFlavorFood scienceAromaPepperChemistryChewinessFermentationTerpeneChili pepperBiochemistryIon Channels and ReceptorsBiochemical Analysis and Sensing TechniquesPostharvest Quality and Shelf Life Management
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao) | Litcius