Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation

The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant tha...

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Detalles Bibliográficos
Autores principales: Zhang, Shiyao, Xiao, Yue, Jiang, Yongli, Wang, Tao, Cai, Shengbao, Hu, Xiaosong, Yi, Junjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818826/
https://www.ncbi.nlm.nih.gov/pubmed/36613316
http://dx.doi.org/10.3390/foods12010101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818826/
https://www.ncbi.nlm.nih.gov/pubmed/36613316
http://dx.doi.org/10.3390/foods12010101

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