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Xu H, Chen Y, Ding S, Qin Y, Jiang L, Zhou H, Deng F, Wang R. Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yuyu Chen
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yeyou Qin
- Hunan Tantanxiang Biotechnology Co Ltd, Changsha 410128 China
| | - Liwen Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Hui Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Fangming Deng
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
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