Quality changes of different varieties of pepper during natural fermentation process
Chopped pepper was prepared with Xiaomila and Erjingtiao as raw materials, the changes of physiochemical indexes and sensory quality of chopped pepper during natural fermentation process was analyzed, and the effects of fermentation time and pepper variety on the quality of chopped pepper were inves...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-243.pdf |
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