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Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572888/ https://www.ncbi.nlm.nih.gov/pubmed/37835189 http://dx.doi.org/10.3390/foods12193536 |