Characterizing fermented habanero pepper (Capsicum chinense L)
Peppers are highly perishable vegetables, especially in tropical countries. Fermentation may serve as a bio-preservation approach to reduce spoilage, and valorization-enhancing process to improve sensory properties, safety, and nutritional value. The effects of salt concentrations on microbial diver...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001253 |