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Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques

Zhonghui Mu; Yuzhang Zhu; Li Ran; Cen Li; Jing Jin; Lincheng Zhang; Shuoqiu Tong; Yongjun Wu
International Journal of Gastronomy and Food Science · Vol. 40 · pp. 101191 · 2025
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2025-06-01
Publication Year2025
Volume40
Pages101191
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2025.101191
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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