The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation

LWT

Volumn 40, Issue 8, 2007, Pages 1482-1487

  Flores, Nancy C ^a   VanLeeuwen, Dawn ^a   Pennock, Roy D ^a  

^a NEW MEXICO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; CALCIUM; ENZYME KINETICS; FERMENTATION; TEMPERATURE; VISCOSITY;

CALCIUM CITRATE; MICROBIAL FLORA; MICROBIAL QUALITY; SALT CONCENTRATION;

PLANTS (BOTANY);

CAPSICUM; CAPSICUM ANNUUM;

EID: 34248326937     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.08.005     Document Type: Article

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