Effects of brines and containers on flavor production of Chinese pickled chili pepper (Capsicum frutescens L.) during natural fermentation

admin • 发布时间: 2023-06-21 04:14:00 • 阅读:

摘要：

最近浏览

Effects of brines and containers on flavor production of Chinese pickled chili pepper (Capsicum frutescens L.) during natural fermentation

访问最多

Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum
Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
Flavor production in fermented chayote inoculated with lactic acid bacteria strains Genomics and metabolomics based analysis
Polyphenol-Rich Extract of Fermented Chili Pepper Alleviates Insulin Resistance in HepG2 Cells via Regulating INSR, PTP1B, PPAR-γ, and AMPK Pathways

点击更多>>

首页平台概况菌种检索团队介绍新闻动态科研成果联系我们

昆明理工大学果蔬加工与营养健康团队版权所有 ©