Principal Component Analysis and Comprehensive Evalution of Free Amino Acid Composition of Zunyi Characteristic Pickled Peppers Based on Two-fermentation Method
In order to explore the influence of twice fermentation technology on the quality of pickled peppers, the differences in crispness, color, amino acid nitrogen and free amino acids were measured and analyzed by two-fermentation of Zunyi characteristic pickled peppers, and the taste activity value (TA...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030280 |