Effect of fresh pepper at different ripening stages on the physiochemical quality and flavor of fermented Chinese pepper

作者：Qiqin Han, Yongjun Wu, Jin Jin, Lincheng Zhang, Shouqiu Tong, Cen Li, Hao Luo · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106892 · 被引用次数：10 · 研究领域：Food Quality and Safety Studies、Biochemical Analysis and Sensing Techniques、Postharvest Quality and Shelf Life Management