Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation
In order to investigate changes in the quality, flavor and major aroma components of pickled chilies in ceramic jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile substances of pick...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-019.pdf |
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