Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process
Yue Huang, Xinyi Wang, Ying Lyu, Yu Li, Rongrong He, Haiming Chen
Topics & Concepts
BrowningPiperChemistryMetabolomicsFood scienceBotanyBiologyChromatographyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling