Effect of Cooking Methods and Simulated Delivery at 4 ℃ on Nutritional Quality and Nitrite Content of Green Pepper
SHEN Yue, GAO Meixu, YANG Li, ZHAO Xin, CHEN Xue, WANG Zhidong, LI Shurong, WANG Li
1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China
SHEN Yue, GAO Meixu, YANG Li, ZHAO Xin, CHEN Xue, WANG Zhidong, LI Shurong, WANG Li. Effect of Cooking Methods and Simulated Delivery at 4 ℃ on Nutritional Quality and Nitrite Content of Green Pepper[J]. FOOD SCIENCE, 2017, 38(11): 262-268.