Effects of beer addition on the fermentation quality and flavor development of pickled peppers

This study explored the effects of beer as a fermentation medium additive, with beer addition levels of 25 % and 50 %, on the fermentation quality and flavor development of pickled peppers. Beer addition resulted in higher pH, reducing sugar, and nitrite levels, as well as improved textural crispnes...

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Библиографические подробности
Главные авторы: Linzhu Li, Wei Su, Yingchun Mu, Yu Jiao, Ling Chen, Huayan Luo
Формат: Artigo
Язык:Inglês
Опубликовано: Elsevier 2025-07-01
Серии:Food Chemistry: X
Предметы:
Beer
Pickled peppers
Fermentation quality
Flavor development
Microbial community
Online-ссылка:http://www.sciencedirect.com/science/article/pii/S2590157525006923
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