Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)

作者：Yongkang Xie, Junjun Geng, Ping Li, Yan Zhao, Junhao Han, Hui Yang, Shina Cao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144690 · 被引用次数：22 · 研究领域：Postharvest Quality and Shelf Life Management、Food Drying and Modeling、Phytochemicals and Antioxidant Activities