Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)
一年生辣椒
漂白
辣椒
胡椒粉
水分
食品科学
园艺
化学
生物
有机化学
作者
Yongkang Xie,Junjun Geng,Ping Li,Yan Zhao,Junhao Han,Hui Yang,Shina Cao