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Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.—Stage towards a Product with Technological Application

Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 21 days at 20 °C. The unfermented (UCP) and ferment...

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Detalles Bibliográficos
Autores principales:	Kádár, Csaba Balázs, Păucean, Adriana, Simon, Elemér, Vodnar, Dan Cristian, Ranga, Floricuța, Rusu, Iulian Eugen, Vișan, Vasile-Gheorghe, Man, Simona, Chiș, Maria Simona, Drețcanu, Georgiana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025496/ https://www.ncbi.nlm.nih.gov/pubmed/35448807 http://dx.doi.org/10.3390/plants11081080

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