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Effect of blanching times and drying temperatures on the color, moisture migrations, microstructures, phytochemicals, and flavors of chili pepper (Capsicum annuum L.)

Yongkang Xie; Junjun Geng; Ping Li; Yan Zhao; Junhao Han; Hui Yang; Shina Cao
Food Chemistry · Vol. 486 · pp. 144690 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-09-01
Publication Year2025
Volume486
Pages144690
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144690
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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