Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations
胡椒粉
芳香
化学
食品科学
己酸乙酯
含水量
园艺
生物
岩土工程
工程类
作者
Cen Li,Yongjun Wu,Qiyan Zhu,Chuanzheng Xie,Yan Yan
出处
期刊:Food Chemistry: X [Elsevier] 日期:2024-06-20卷期号:23: 101566-101566被引量:4