Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)
Yongkang Xie, Junjun Geng, Ping Li, Yan Zhao, Junhao Han, Hui Yang, Shina Cao
Topics & Concepts
Capsicum annuumBlanchingChili pepperPepperMoistureFood scienceHorticultureChemistryBiologyOrganic chemistryPostharvest Quality and Shelf Life ManagementFood Drying and ModelingPhytochemicals and Antioxidant Activities