Physicochemical, volatiles, non-volatiles, and microbial dynamics in dried versus traditional fresh red pepper paste fermentation: A comparative study-Reference-Cited by-同舟云学术

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Physicochemical, volatiles, non-volatiles, and microbial dynamics in dried versus traditional fresh red pepper paste fermentation: A comparative study

Published:2024-10 Issue: Volume:61 Page:104911
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhao Chi,Yang Qian^ORCID,Dong Ling,Zhang Fengju,Zhang Suyi,Zuo Yong,Li Zhihua

Publisher

Elsevier BV

Reference38 articles.

1. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics;Arıkan;Journal of Food Science,2020

2. A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool;Ayvaz;European Food Research and Technology,2023

3. Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.);Chen;Food Bioscience,2022

4. Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review;Das;Trends in Food Science and Technology,2021

5. Effect of temperature on water diffusion during rehydration of sun-dried red pepper (Capsicum annuum L.);Demiray;Heat and Mass Transfer/Waerme- Und Stoffuebertragung,2017

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