Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

ABSTRACT Pepper (Capsicum annuum L.) is a widely cultivated vegetable crop globally. This study aimed to investigate the effects of different cooking methods on the flavor (taste and aroma) and nutritional composition (amino acids, vitamins, etc.) of “HJ008” pepper fruits. We utilized ultra‐high per...

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Bibliographic Details

Main Authors:	Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng
Format:	Artigo
Language:	Inglês
Published:	Wiley 2025-09-01
Series:	Future Postharvest and Food
Subjects:	comparative analysis flavor and nutritional components pan‐frying peppers with oil (PWO) pan‐frying peppers without oil (PWOO) pepper fruits
Online Access:	https://doi.org/10.1002/fpf2.70013
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