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20 积分 2020-04-26 加入
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations
3个月前
已完结
Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
3个月前
已完结
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
3个月前
已完结
Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile
3个月前
已完结
Effect of drying methods on physical and chemical characteristics of dried Byadagi chilli
3个月前
已完结
Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties
3个月前
已完结
Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties
3个月前
已完结
HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)
3个月前
已完结
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds
3个月前
已完结
Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers
3个月前
已完结
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