Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm

Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatography-mass spectr...

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Detalles Bibliográficos
Autores principales: Zhang, Qixian, Zhang, Feng, Gong, Chuanjie, Tan, Xinyi, Ren, Yao, Yao, Kai, Zhang, Qisheng, Chi, Yuanlong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049736/
https://www.ncbi.nlm.nih.gov/pubmed/35496022
http://dx.doi.org/10.1039/d0ra00490a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049736/
https://www.ncbi.nlm.nih.gov/pubmed/35496022
http://dx.doi.org/10.1039/d0ra00490a

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