Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties-Reference-Cited by-同舟云学术

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Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties

Published:2024-04 Issue: Volume:182 Page:114187
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Miao,Deng Na,Li Hui,Hou Xiaoyi,Zhang Bo,Wang Jianhui^ORCID

Funder

Science and Technology Program of Hunan Province

Science Fund for Distinguished Young Scholars of Hunan Province

Hunan Provincial Natural Science Foundation

Special Project for Research and Development in Key areas of Guangdong Province

Publisher

Elsevier BV

Reference41 articles.

1. Effect of cooking on aroma profiles of chinese foxtail millet (Setaria italica) and correlation with sensory quality;Bi;Food Chemistry,2019

2. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS;Cai;Food Chemistry,2020

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

4. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products;Ding;Food Control,2018

5. Molecular techniques reveal more secrets of fermented foods;El Sheikha;Critical Reviews in Food Science and Nutrition,2020

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time;Food Chemistry;2024-11

2. Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage;Food Research International;2024-11

3. Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change;Food Bioscience;2024-10

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