Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS). A total of 53 volatile compounds were identified, including 12 esters, 17...

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Detalles Bibliográficos
Autores principales: Chen, Yuyu, Xu, Haishan, Ding, Shenghua, Zhou, Hui, Qin, Dan, Deng, Fangming, Wang, Rongrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382115/
https://www.ncbi.nlm.nih.gov/pubmed/32724601
http://dx.doi.org/10.1002/fsn3.1616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382115/
https://www.ncbi.nlm.nih.gov/pubmed/32724601
http://dx.doi.org/10.1002/fsn3.1616

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