Effects of Three Peppers Varieties on Bacterial Taxa and Quality of Zhaguangjiao

Effects of Three Peppers Varieties on Bacterial Taxa and Quality of Zhaguangjiao

To explore the effects of three pepper varieties on bacterial taxa and quality of Zhaguangjiao, Zhaguangjiao prepared using Capsicum frutescens Linn., Capsicum annuum L., and Capsicum annuum L. var. grossum (L.) Sendt. for the test group, while two control groups without the addition of any vegetabl...

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Bibliographic Details
Main Authors: La XI, Yingmei XIONG, Yurong WANG, Qiangchuan HOU, Ting WANG, Ying YANG, Zhuang GUO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-10-01
Series:Shipin gongye ke-ji
Subjects:
zhaguangjiao
bacterial diversity
electronic tongue
electronic nose
capsicum
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120203

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120203

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