Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics
This work investigated the influence of seven chili varieties in Guizhou on the quality of Zao Chili (ZC), a local traditional fermented chili product. The physical and chemical indicators, volatile components, and product quality of the seven chili varieties and the ZCs were analyzed. Significant d...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000562 |
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