Effects of different drying conditions on key quality parameters of pink peppercorns (Schinus terebinthifolius raddi)

Effects of different drying conditions on key quality parameters of pink peppercorns (Schinus terebinthifolius raddi)

Bruno Guzzo Silva, Ana Maria Frattini Fileti, Mary Ann Foglio

ARTIGO

Inglês

Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various...

CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ

Aberto

Effects of different drying conditions on key quality parameters of pink peppercorns (Schinus terebinthifolius raddi)

Bruno Guzzo Silva, Ana Maria Frattini Fileti, Mary Ann Foglio


										

Effects of different drying conditions on key quality parameters of pink peppercorns (Schinus terebinthifolius raddi)

Bruno Guzzo Silva, Ana Maria Frattini Fileti, Mary Ann Foglio

    Fontes

    Journal of food quality

    Vol. 2017 (2017), n. art. 3152797