摘要
对不同盐度下红椒的乳酸发酵规律作了比较研究。通过感官评价，确定 ｐＨ３．５０为最佳成熟点。
The cayenne peppers lactic acid fermentation is studied. It is considered that 6% and less than 6% salt concentration in fermentation is reasonable. According to the results of sensor evaluation, the best ripeness point is at PH3.50.
出处
《中国调味品》
CAS
北大核心
2000年第11期15-17,共3页
China Condiment
关键词
红椒
乳酸发酵
感官评价
最佳成熟点
调味品
cayenne peppers
lactic acid fermentation
sensor evaluation
the best ripeness point
