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期刊名称

food research international(1)

关键词

pickle; chili pepper (capsicum frutescens linn.); flavor; consumer acceptability; multivariate data analysis(1)

作者

Ye, Zi AND Shang, Zhixun AND Li, Meiqi AND Yi, Junjie AND Qu, Yonghan AND Long, Hongjin(0)

机构

kunming univ sci & technol, fac agr & food, kunming 650500, yunnan, peoples r china(1)
wenshan acad agr sci, kunming 663000, yunnan, peoples r china(1)
yunnan acad agr sci, hort res inst, kunming 650205, yunnan, peoples r china(1)

年份

2020(1)

科研产出

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资源类型: 外文期刊

作者:Ye, Zi(精确检索)

作者:Shang, Zhixun(精确检索)

作者:Li, Meiqi(精确检索)

作者:Yi, Junjie(精确检索)

作者:Qu, Yonghan(精确检索)

作者:Long, Hongjin(精确检索)

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1Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

作者： Ye, Zi; Shang, Zhixun; Li, Meiqi; Yi, Junjie; Qu, Yonghan; Long, Hongjin; SCI

机构： Kunming Univ Sci & Technol, Fac Agr & Food, Kunming 650500, Yunnan, Peoples R China; Wenshan Acad Agr Sci, Kunming 663000, Yunnan, Peoples R China; Yunnan Acad Agr Sci, Hort Res Inst, Kunming 650205, Yunnan, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Pickle; Chili pepper (Capsicum frutescens Linn.); Flavor; Consumer acceptability; Multivariate data analysis

年份：2020