Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening

Documenti analoghi

• Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening
  di: TIAN Yexin, MU Yingchun, SU Wei, YIN Xuedong
  Pubblicazione: (2023-02-01)
• Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper
  di: CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong
  Pubblicazione: (2023-03-01)
• SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
  di: Jingjing Wang, et al.
  Pubblicazione: (2019-01-01)
• Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation
  di: WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen
  Pubblicazione: (2025-02-01)
• Effect of Adding Red Yeast Rice on the Quality and Volatile Flavor of Fermented Radish
  di: Huayu LU, et al.
  Pubblicazione: (2025-09-01)