Optimization of color protection process conditions and quality analysis of fermented green Capsicum frutescens
In order to solve the problem that the serious degradation of chlorophyll in green Capsicum frutescens during the fermentation process had an adverse effect on the product color, fermented green C. frutescens was prepared with green C. frutescens in Guizhou as raw material. Taking chlorophyll preser...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-02-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-199.pdf |
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