Open AccessChanges in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing
Author(s) -
N. Medina-Torres,
Juan Carlos Cuevas-Bernardino,
T.R. Ayora-Talavera,
Jesús Alfonso Patrón-Vázquez,
Ingrid Mayanin RodríguezBuenfil,
Nancy C. Pacheco
Publication year - 2020
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim1768
Subject(s) - ripening , food science , preservative , rheology , chemistry , orange (colour) , pepper , botany , materials science , biology , composite material