A Study on the Bacterial Community and Quality Changes of Two Kinds of Chilli Peppers During Salting Process
-
摘要: 为探究辣椒盐渍过程细菌群落及品质变化，选取山东地区的金塔和艳红辣椒，监测了盐渍12周内样品细菌群落、可滴定酸、pH、水分含量、水分活度、氯化钠、还原糖、辣度、有机酸、核苷酸和氨基酸态氮11个指标。结果表明：两种辣椒盐渍第3周是细菌动态变化的拐点，在此之前，魏斯氏菌属、乳杆菌属等盐渍有益菌数量较多，在此之后肠杆菌属数量增加，可能由于两种辣椒的发酵程度不高，无法抑制肠杆菌的生长。两种辣椒盐渍第4周是品质与风味变化的拐点，在此之前还原糖、乳酸、乙酸、核苷酸和氨基酸态氮这些能赋予盐渍辣椒良好风味的物质含量较高，氯化钠含量适宜。因此，本研究中金塔与艳红盐渍辣椒的最适宜盐渍时间为3~4周。并且水分活度和水分含量决定了盐渍程度。金塔盐渍辣椒水分活度和水分含量分别稳定在0.80和69.3%左右，高于艳红盐渍辣椒的0.78和63.5%，因此推测金塔盐渍辣椒发酵程度更高。本研究为盐渍辣椒加工企业生产技术工艺优化提供数据与技术支持，为推进盐渍辣椒产品高质量发展提供理论支撑。Abstract: In this study, Jinta and Yanhong chilli peppers from Shandong Province were selected in order to explore the changes of bacterial community and quality of chilli peppers during salting process. Eleven indicators of bacterial community, titratable acid, pH, moisture content, water activity, sodium chloride, reducing sugars, spiciness, organic acids, nucleotides and amino acid nitrogen were monitored in samples of Jinta and Yanhong chilli peppers within 12 weeks during salting. The results showed that the third week of salting of the two kinds of chilli peppers was the inflection point of bacterial dynamic change. Before that, the number of salting beneficial bacteria such as Weisseria spp. and Lactobacillus spp. was high, and after that, the number of Enterobacter spp. increased, possibly because the two peppers were not fermented enough to inhibit the growth of Enterobacter spp.. The fourth week of salting of the two kinds of chilli peppers was the inflection point of quality and flavor change. Before that, the levels of reducing sugars, lactic acid, acetic acid, nucleotides and amino acid nitrogen, which gave good flavour to the salted chilli peppers, were high and the sodium chloride levels were appropriate. Therefore, the optimum salting time for the Jinta and Yanhong chilli peppers was 3 to 4 weeks. And the water activity and the moisture content determine the degree of salting. The water activity and moisture content of Jinta salted chilli pepper were stable at about 0.80 and 69.3%, respectively, which were higher than those of Yanhong salted chilli pepper at 0.78 and 63.5%, so it was speculated that Jinta salted chilli pepper had a higher fermentation degree. This study provided data and technical support for the production optimization of salted chilli pepper processing enterprises and theoretical support for the promotion of high-quality development of salted chilli pepper products.
-
Key words:
- Jinta pepper /
- Yanhong pepper /
- salted /
- bacterial community /
- quality
-
图 1 两种辣椒盐渍过程中的细菌组成（门水平）
Figure 1. Bacterial composition of two salted chilli pepper during salting （phylum level）
图 2 两种辣椒盐渍过程中的细菌组成（属水平）
Figure 2. Bacterial composition of two salted chilli pepper during salting （genus level）
图 3 两种辣椒盐渍过程中氯化物含量的变化
Figure 3. Changes of sodium chloride content during salting of two salted chilli peppers
图 4 两种辣椒盐渍过程中还原糖含量的变化
Figure 4. Changes of reducing sugars content during salting of two salted chilli peppers
图 5 两种辣椒盐渍过程中有机酸含量的变化
Figure 5. Changes of organic acid content during salting of two salted chilli peppers
图 6 两种辣椒盐渍过程中核苷酸含量的变化
Figure 6. Changes of nucleotide content during salting of two salted chilli peppers
图 7 两种辣椒盐渍过程中氨基酸态氮含量的变化
Figure 7. Changes of amino acid nitrogen content during salting of two salted peppers
表 1 两种辣椒盐渍过程中pH和可滴定酸含量的变化
Table 1. Changes of pH and titratable acid content during salting of two salted chilli peppers
盐渍时间
（周）两种辣椒pH 可滴定酸含量（g/kg） 金塔 艳红 金塔 艳红 1 4.11±0.20a 4.20±0.01a 0.75±0.15c 0.44±0.07d 2 3.98±0.00c 4.14±0.02b 1.55±0.11a 0.51±0.04cd 4 4.04±0.02b 4.23±0.02a 0.63±0.04c 0.65±0.05bc 6 4.04±0.00b 4.21±0.02a 0.63±0.08c 0.65±0.09bc 8 4.05±0.01b 4.23±0.01a 0.74±0.07c 0.79±0.01b 12 4.06±0.00b 4.21±0.02a 1.12±0.01b 1.08±0.16a 注：同一品种标注不同小写字母，表示不同盐渍时间之间有显著性差异（P<0.05）；表2~表3同。 
下载: 导出CSV
表 2 两种辣椒盐渍过程中水分活度、水分含量的变化
Table 2. Changes of water activity and moisture content during salting of two salted chilli peppers
盐渍时间
（周）水分活度 水分含量（%） 金塔 艳红 金塔 艳红 1 0.802±0.001a 0.765±0.003b 70.927±0.221a 63.517±0.153a 2 0.803±0.003a 0.782±0.003a 69.990±0.583b 63.41±0.333a 4 0.789±0.004b 0.782±0.004a 68.077±0.345d 64.18±0.597a 6 0.788±0.001b 0.785±0.002a 67.933±0.332d 63.457±0.469a 8 0.799±0.002a 0.782±0.004a 69.790±0.187bc 63.503±0.184a 12 0.793±0.004b 0.779±0.004a 69.107±0.154c 64.247±0.505a 
下载: 导出CSV
表 3 两种辣椒盐渍过程辣度的变化
Table 3. Changes of spiciness during salting of two salted chilli peppers
品种 盐渍时间
（周）辣椒素浓度
（μg/g）二氢辣椒素浓度
（μg/g）斯科维尔指数
（SHU）辣度 金塔 1 48.532±1.751a 23.636±0.558b 380.350±11.635a 2.536±0.078a 2 49.463±8.058a 29.124±1.780a 416.562±38.250a 2.777±0.255a 4 31.901±1.786b 21.248±1.502b 279.803±1.022b 1.865±0.007b 6 32.842±4.627b 23.186±1.305b 297.148±31.227b 1.981±0.208b 8 32.407±0.315b 20.724±1.669b 279.135±10.979b 1.861±0.073b 12 32.505±1.979b 17.719±0.850c 264.209±14.886b 1.761±0.099b 艳红 1 182.324±12.135ab 127.808±5.972a 1632.821±92.387a 10.885±0.616ab 2 153.364±3.217b 106.646±2.514a 1372.474±26.474a 9.150±0.176b 4 176.398±28.505ab 119.393±18.763a 1558.307±250.926a 10.389±1.673ab 6 196.014±4.124a 129.195±4.667a 1712.563±44.973a 11.417±0.300a 8 174.664±12.503ab 116.064±6.301a 1160.549±96.219a 10.182±0.641ab 12 153.236±6.219b 107.273±2.080a 1371.830±26.710a 9.146±0.178b 
下载: 导出CSV
-
[1] LEE J H, KIM B H, YOON Y C, et al. Effects against obesity and diabetes of red pepper (Capsicum annuum L.) fermented with lacticacid bacteria[J]. Journal of Life Science,2019,29(3):354?361. [2] VARGHESE S C, KUBATK P, RODRIGO L, et al. Chili pepper as a body weight-loss food[J]. International Journal of Food Sciences and Nutrition,2017,68(4):392?401. doi: 10.1080/09637486.2016.1258044 [3] LI J Y, ZHAO F, LIU H H, et al. Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization[J]. Innovative Food Science and Emerging Technologies,2016,36:34?41. doi: 10.1016/j.ifset.2016.05.012 [4] WANG J, WANG R, XIAO Q, et al. Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper[J]. Letters in Applied Microbiology,2019,69(5):346?352. doi: 10.1111/lam.13212 [5] XU X, BAO Y, WU B, et al. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented byselenium-enriched probiotics[J]. Food Chemistry,2019,289:250?258. doi: 10.1016/j.foodchem.2019.03.068 [6] 张毅, 杨成聪, 佘雅倩, 等. 市售剁辣椒风味品质的评价[J]. 食品研究与开发,2018,39(23):129?133. [ZHANG Yi, YANG Chengcong, SHE Yaqian, et al. Flavor quality evaluation of commercial chopped chili[J]. Food Research and Development,2018,39(23):129?133. doi: 10.3969/j.issn.1005-6521.2018.23.023 [7] 郑红, 唐毅, 王森, 等. 剁椒发酵工艺及贮藏过程品质变化研究[J]. 中国调味品,2020,45(1):155?159. [ZHENG Hong, TANG Yi, WANG Sen, et al. Study on fermentation technology and quality change of chopped pepper during storage[J]. China Condiment,2020,45(1):155?159. [8] 欧阳晶, 陶湘林, 李梓铭, 等. 高盐辣椒发酵过程中主要成分及风味的变化[J]. 食品科学,2014,35(4):174?178. [OUYANG Jing, TAO Xianglin, LI Ziming, et al. Analysis of changes in the components and volatile components in fermented chili with high salt content[J]. Food Science,2014,35(4):174?178. doi: 10.7506/spkx1002-6630-201404036 [9] 罗凤莲, 夏延斌, 欧阳建勋, 等. 剁辣椒发酵过程中滋味物质的变化[J]. 食品科学,2013,34(3):21?24. [LUO Fenglian, XIA Yanbin, OUYANG Jianxun, et al. Changes in tasty materials during fermentation of chopped chili[J]. Food Science,2013,34(3):21?24. [10] 中华人民共和国国家卫生健康委员会, 国家市场监督管理总局. 食品安全国家标准 食品中总酸的测定: GB 12456-2021[S]. 北京: 中国标准出版社, 2021The National Health Commission of the PRC and the State Administration for Market Regulation. The national standard for food safety-Determination of total acid in food: GB 12456-2021[S]. Beijing: Standards Press of China, 2021. [11] 中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 食品中氯化物的测定: GB 5009.44-2016[S]. 北京: 中国标准出版社, 2016The National Health and Family Planning Commission of the People's Republic of China. The national standard of food safety-Determination of chloride in food: GB 5009.44-2016[S]. Beijing: Standards Press of China, 2016. [12] YE Z, SHANG Z X, LI M Q, et al. Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches[J]. Food Research International, 2020, 137: 109 535. [13] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. 辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法: GB/T 21266-2007[S]. 北京: 中国标准出版社, 2007General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and Standardization Administration of China. Determination and expression method of capsaicin in pepper and pepper products: GB/T 21266-2007[S]. Beijing: Standards Press of China, 2007. [14] 罗凤莲. 湖南剁椒腌制过程中风味及品质变化规律研究[D]. 湖南: 湖南农业大学, 2014LUO Fenglian. Flavor and quality change of chopped chili in Hunan during pickling[D]. Hunan: Hunan Agricultural University, 2014. [15] 谢丽源, 兰秀华, 彭卫红, 等. 不同生态环境对羊肚菌非挥发性呈味物质的影响[J]. 食品工业科技,2020,41(17):237?242. [XIE Liyuan, LAN Xiuhua, PENG Weihong, et al. Effects of different ecological environments on non-volatile taste components of Morchella importuna[J]. Science and Technology of Food Industry,2020,41(17):237?242. doi: 10.13386/j.issn1002-0306.2020.17.039 [16] 赵艳, 汪泓吉, 张凤枰, 等. 反相离子对高效液相色谱法测定猪肉中呈味核苷酸[J]. 食品工业科技,2016,37(2):64?67. [ZHAO Yan, WANG Hongji, ZHANG Fengping, et al. Determination of five nucleotides in pork by ion-pair reversed-phase high performance liquid chromatography[J]. Science and Technology of Food Industry,2016,37(2):64?67. doi: 10.13386/j.issn1002-0306.2016.02.004 [17] 中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 食品中氨基酸态氮的测定: GB 5009.235-2016[S]. 北京: 中国标准出版社, 2016The National Health and Family Planning Commission of the People's Republic of China. The national standard of food safety-Determination of amino acid nitrogen in food: GB 5009.235-2016[S]. Beijing: Standards Press of China, 2016. [18] 陈梦娟, 蒋立文, 刘洋, 等. 基于Illumina Miseq测序技术分析剁辣椒产地预加工过程中菌群变化[J]. 食品工业科技,2022,43(16):140?147. [CHEN Mengjuan, JIANG Liwen, LIU Yang, et al. Analysis of microorganism changes in origin pre-processing of chopped pepper based on Illumina Miseq sequencing technology[J]. Science and Technology of Food Industry,2022,43(16):140?147. [19] 葛可达. “三味”剁辣椒贮藏过程中细菌菌群多样性和挥发性成分分析[D]. 湖南: 湖南大学, 2020, 3513GE Keda. Analysis of bacterial diversity and volatile components in “San wei” chopped pepper during storage[D]. Hunan: Hunan Agricultural University, 2020, 3513. [20] 赵玲艳, 黄嘉欣, 杨剑, 等. 盐渍辣椒细菌多样性分析[J]. 食品科学,2020,41(20):105?111. [ZHAO Lingyan, HUANG Jiaxin, YANG Jian, et al. Analysis of bacterial diversity of salted peppers (Capsicum annuum)[J]. Food Science,2020,41(20):105?111. doi: 10.7506/spkx1002-6630-20190829-318 [21] 乔江涛, 郭荣波, 袁宪正, 等. 玉米秸秆厌氧降解复合菌系的微生物群落结构[J]. 环境科学,2013,34(4):1531?1539. [QIAO Jiangtao, GUO Rongbo, YUAN Xianzheng, et al. Phylogenetic analysis of methanogenic corn stalk degrading microbial communities[J]. Science of the Total Environment,2013,34(4):1531?1539. doi: 10.13227/j.hjkx.2013.04.008 [22] 韩俊燕, 赵国忠, 赵建新, 等. 发酵辣椒细菌多样性的16S rDNA测序分析[J]. 中国食品学报,2018,18(5):246?251. [HAN Junyan, ZHAO Guozhng, ZHAO Jianxin, et al. 16S rDNA sequencing analysis of bacterial diversity of fermented pepper[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(5):246?251. [23] 刘颖, 李晓燕, 高静. 韶关和衡阳地区自然发酵辣椒微生物群落多样性及功能差异[J]. 中国食品添加剂,2022,33(3):217?227. [LIU Ying, LI Xiaoyan, GAO Jing. Microbial community diversity and functional differences in natural fermented chili pepper in Shaoguan and Hengyang areas[J]. China Food Additives,2022,33(3):217?227. doi: 10.19804/j.issn1006-2513.2022.03.029 [24] YUN J, CHENG T N, ZHEN M L, et al. A bottom-up approach to develop a synthetic microbial community model: Application for efficient reduced-salt broad bean paste fermentation[J]. Applied and Environmental Microbiology, 2020, 86(12). [25] 王宗敏. 镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D]. 苏州: 江南大学, 2016WANG Zongmin. Correlation between structural shifts of microbiota and compositions of flavors during the stage of acetic acid fermentation of Zhenjiang aromatic vinegar[D]. Suzhou: Southern Yangtze University, 2016. [26] 王立, 王一村, 周莉莉, 等. 基于荧光定量PCR技术监测发酵类食品假单胞菌属特征变化[J]. 现代食品,2021(20):219?221. [WANG Li, WANG Yicun, ZHOU Lili, et al. Monitoring the characteristics of Pseudomonas in fermented foods based on fluorescence quantitative PCR[J]. Modern Food,2021(20):219?221. doi: 10.16736/j.cnki.cn41-1434/ts.2021.20.060 [27] 李巧玉, 方芳, 堵国成, 等. 魏斯氏菌在发酵食品中的应用[J]. 食品发酵工业,2017,43(10):241?247. [LI Qiaoyu, FANG Fang, ZHU Guocheng, et al. The application of Weissella strains in fermented food[J]. Food and Fermentation Industries,2017,43(10):241?247. [28] 姚粟, 王鹏辉, 白飞荣, 等. 中国传统发酵食品用微生物菌种名单研究(第二版)[J]. 食品与发酵工业,2022,48(1):272?307. [YAO Su, WANG Penghui, BAI Feirong, et al. Research on the inventory of microbial food cultures in Chinese traditional fermented foods (2nd edition)[J]. Food and Fermentation Industries,2022,48(1):272?307. doi: 10.13995/j.cnki.11-1802/ts.029332 [29] GONALVES P, ARAúJO J R, DI S J. A cross-talk between microbiota-derived short-chain fatty acids and the host mucosal immune system regulates intestinal homeostasis and inflammatory bowel disease[J]. Inflammatory Bowel Diseases,2018,24(3):558?572. doi: 10.1093/ibd/izx029 [30] WANCHAI K, PONGCHAIDECHA A, CHATSUDTHIPONG V, et al. Role of gastrointestinal microbiota on kidney injury and the obese condition[J]. The American Journal of the Medical Sciences,2017,353(1):59?69. doi: 10.1016/j.amjms.2016.11.019 [31] YAN B, ZHANG Y C, ZHANG Y, et al. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products[J]. Food Control,2010,21(5):695?701. doi: 10.1016/j.foodcont.2009.10.010 [32] PéREZ-CANO F J, DONG H, YAQOOB P. In vitro immunomodulatory activity of Lactobacillus fermentum CECT5716 and Lactobacillus salivarius CECT5713: Probiotic strains isolated from human breast milk[J]. Immunobiology,2010,215(12):996?1004. doi: 10.1016/j.imbio.2010.01.004 [33] 叶陵, 王晶晶, 王蓉蓉, 等. 剁辣椒发酵过程中菌群与有机酸变化规律分析[J]. 食品科学,2018,39(6):116?121. [YE Ling, WANG JIngjing, WANG Rongrong, et al. Changes in microflflora and organic acid contents during the fermentation of chopped pepper[J]. Food Science,2018,39(6):116?121. doi: 10.7506/spkx1002-6630-201806019 [34] 许弯, 刘伟, 胡小琴, 等. 湖南剁辣椒中优良乳酸菌的筛选鉴定及其发酵辣椒汁风味研究[J]. 食品工业科技,2020,41(8):96?103. [XU Wan, LIU Wei, HU Xiaoqin, et al. Screening and identification of excellent lactic acid bacteria from chopped pepper in Hunan and the flavor of fermented pepper juice[J]. Science and Technology of Food Industry,2020,41(8):96?103. doi: 10.13386/j.issn1002-0306.2020.08.016 [35] PIATARINO E, ALIAKBARIAN B, CASAZZA A, et al. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives[J]. Food Chemistry,2013,138(2/3):2043?2049. [36] 赵楠, 葛黎红, 郭壮, 等. 泡辣椒发酵过程中质构劣化规律及其影响因素研究[J]. 中国酿造,2020,39(1):119?123. [ZHAO Nan, GE Lihong, GUO Zhuang, et al. Texture change of pickled pepper during fermentation and its influence factors[J]. China Brewing,2020,39(1):119?123. doi: 10.11882/j.issn.0254-5071.2020.01.023 [37] 武亚婷, 杜木英, 丁承焱, 等. 新疆地区自然发酵辣椒酱中耐盐乳酸菌的筛选鉴定[J]. 中国酿造,2019,38(12):43?47. [WU Yating, DU Muying, DING Chengyan, et al. Screening and identification of salt-tolerant lactic acid bacteria from natural fermented chili sauce in Xinjiang[J]. China Brewing,2019,38(12):43?47. doi: 10.11882/j.issn.0254-5071.2019.12.009 [38] 李文青, 罗凤莲, 卿泉, 等. 干芥菜接种发酵发酵剂优化[J]. 食品与机械,2020,36(11):195?201. [LI Wenqing, LUO Fenglian, QING Quan, et al. Optimization of fermentation agent for dry mustard[J]. Food and Machinery,2020,36(11):195?201. doi: 10.13652/j.issn.1003-5788.2020.11.037 [39] 崔桂娟. 传统剁辣椒发酵工艺优化及品质变化规律研究[D]. 湖南: 湖南大学, 2019CUI Guijuan. Optimization of traditional chili pepper fermentation process and research on the law of quality change[D]. Hunan: Hunan Agricultural University, 2019. [40] 吴训忠, 支菁蕾, 阚建全, 等. 发酵辣椒中生物胺含量及其品质分析[J]. 食品与发酵工业,2020,46(11):288?294. [WU Xunzhong, ZHI Jinglei, KAN Jianquan, et al. Biogenic amine and quality analysis of fermented chili[J]. Food and Fermentation Industries,2020,46(11):288?294. doi: 10.13995/j.cnki.11-1802/ts.022760 [41] 吴影, 古绍彬, 张永杰. 辣椒中辣椒碱抑菌作用的研究[J]. 安徽农业科学,2007(29):9130?9131. [WU Ying, GU Shaobin, ZHANG Yongjie, et al. Study on the bacteriostasis of capsaicin in capsicum annuum[J]. Journal of Anhui Agricultural Sciences,2007(29):9130?9131. doi: 10.3969/j.issn.0517-6611.2007.29.009 [42] 常晓轲, 张强, 韩娅楠, 等. 不同类型辣椒中辣椒素含量测定及辣度分析[J]. 中国瓜菜,2019,32(9):30?33. [CHANG Xiaoke, ZHANG Qiang, HAN Yanan, et al. Analysis and comparison of capsaicinoid contents and pungency degree in different types of pepper[J]. China Cucurbits and Vegetables,2019,32(9):30?33. doi: 10.3969/j.issn.1673-2871.2019.09.007 [43] 叶子, 商智勋, 李美奇, 等. 不同品种发酵小米辣品质特性比较与综合分析[J]. 食品与发酵工业,2021,47(10):87?95. [YE Zi, SHANG Zhixun, LI Meiqi, et al. Comparison and comprehensive analysis of quality characteristic fermented Xiaomila in different cultivars[J]. Food and Fermentation Industries,2021,47(10):87?95. doi: 10.13995/j.cnki.11-1802/ts.025920 [44] CHEN D, LIU S Q. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations[J]. Food Chemistry,2016,196:988?995. doi: 10.1016/j.foodchem.2015.10.047 [45] BLANDINO A, AI-ASEERI M E, PANDIELLA S S, et al. Cereal based fermented foods and beverages[J]. Food Research International,2003,36(6):527?543. doi: 10.1016/S0963-9969(03)00009-7 [46] 肖何, 王蓉蓉, 陈梦娟, 等. 湖南不同地区农家剁辣椒风味成分比较分析[J]. 食品工业科技,2022,43(22):310?318. [XIAO He, WANG Rongrong, CHEN Mengjuan, et al. Comparison and analysis of the flavor components of chopped peppers from farmhouses in different regions of Hunan[J]. Science and Technology of Food Industry,2022,43(22):310?318. doi: 10.13386/j.issn1002-0306.2022010125 [47] 李锐, 张海玲, 李旭艳, 等. 三种发酵方法制备远东拟沙丁鱼鱼露中鲜味物质的比较[J]. 食品与发酵工业,2019,45(22):143?149. [ZHANG Rui, ZHANG Hailing, LI Xuyan, et al. Umami substances comparison of Sardinops sagaxp fish sauces prepared by three fermentation processes[J]. Food and Fermentation Industries,2019,45(22):143?149. doi: 10.13995/j.cnki.11-1802/ts.021390 [48] 吴凯, 覃业优, 蒋立文, 等. 不同质量分数食盐腌渍艳红辣椒的风味物质分析[J]. 食品科学,2021,42(24):175?182. [WU Kai, QIN Yeyou, Jiang Liwen, et al. Analysis of flavor substances in pickled peppers (Capsicum annuum L. cv. Yanhong) with different salt contents[J]. Food Science,2021,42(24):175?182. doi: 10.7506/spkx1002-6630-20200819-255 -
下载:
下载:
下载:
下载:
下载:
下载:
下载:
点击查看大图
图(7) / 表(3)
计量
- 文章访问数: 40
- HTML全文浏览量: 6
- PDF下载量: 15
- 被引次数: 0
下载:
