Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices

Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The...

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Detalles Bibliográficos
Autores principales: Chen, Mengjuan, Wang, Xinyao, Liu, Yang, Li, Pao, Wang, Rongrong, Jiang, Liwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9606932/
https://www.ncbi.nlm.nih.gov/pubmed/36296734
http://dx.doi.org/10.3390/molecules27207139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9606932/
https://www.ncbi.nlm.nih.gov/pubmed/36296734
http://dx.doi.org/10.3390/molecules27207139

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