Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Author:

Bao Xi,Zhang Shiyao,Zhang Xueting,Jiang Yongli,Liu ZhijiaORCID,Hu Xiaosong,Yi Junjie

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference42 articles.

1. Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing;Alañón;Food Control,2021

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3. Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts;Barba;Innovat. Food Sci. Emerg. Technol.,2017

4. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology;Cao;Food Control,2017

5. Quality and microbial flora changes of radish paocai during multiple fermentation rounds;Chen;Food Control,2019

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