Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS

Wang, Yingrui; Zhou, Hui; Jiang, Liwen; Wang, Rongrong; Ding, Shenghua; Wang, Yingrui; Zhou, Hui; Jiang, Liwen; Wang, Rongrong; Ye, Meiling; SCI

机构： Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China; Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China; Hunan Prov Res Ctr Engn & Technol Fermented Food, Changsha 410128, Peoples R China; Hunan Guanglv Testing Co Ltd, Changsha 410006, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE年份：2020

关键词： fermentation process; fermented minced peppers; free amino acids; HPLC-MS; MS