SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
Fermented-chopped pepper is a traditional-fermented vegetable in China. Chopped pepper is generally made with pepper, garlic, and ginger. In present study, the volatile compounds, obtained from chopped peppers during spontaneous fermentation, were analyzed by solid-phase microextraction (SPME) and g...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1684320 |