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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Wiley 2025-09-01
سلاسل:	Future Postharvest and Food
الموضوعات:	comparative analysis flavor and nutritional components pan‐frying peppers with oil (PWO) pan‐frying peppers without oil (PWOO) pepper fruits
الوصول للمادة أونلاين:	https://doi.org/10.1002/fpf2.70013
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!