Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot
The objective of this study was to investigate the quality and volatile compounds of dried chilli pepper and its peels and seeds inclusion in hot pot. The volatile compounds of six different varieties of dried chilli peppers and their seeds and peels were analyzed using gas chromatography-mass spect...
Main Authors: | , , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100262 |