Microbiological and Physicochemical Quality Characterization of Commercial Red Pepper Powders
نویسندگان
چکیده
منابع مشابه
Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste).
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid l...
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ژورنال
عنوان ژورنال: Journal of Food Hygiene and Safety
سال: 2013
ISSN: 1229-1153
DOI: 10.13103/jfhs.2013.28.1.001