Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace–gas chromatography–ion mobility spectrometry (HS‐GC‐IMS). A total of 53 volatile compounds were identified, including 12 esters, 17...

Full beskrivning

Sparad:
Bibliografiska uppgifter
I publikationen:Food Sci Nutr
Huvudupphovsmän: Chen, Yuyu, Xu, Haishan, Ding, Shenghua, Zhou, Hui, Qin, Dan, Deng, Fangming, Wang, Rongrong
Materialtyp: Artigo
Språk:Inglês
Publicerad: John Wiley and Sons Inc. 2020
Ämnen:
Original Research
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382115/
https://ncbi.nlm.nih.gov/pubmed/32724601
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1616
Taggar: Lägg till en tagg
Inga taggar, Lägg till första taggen!

Liknande verk