机译:在不同加工治疗中探讨水基或油基辣椒系统的类胡萝卜素和辣椒素稳定性的见解
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr & Rural Affairs Peoples Republ China Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Guiyang Univ Food & Pharmaceut Engn Inst Guiyang 550005 Guizhou Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr & Rural Affairs Peoples Republ China Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Xinjiang Agr Univ Coll Food Sci & Pharm Urumqi 830052 2 Xinjiang Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr & Rural Affairs Peoples Republ China Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Chili juice; Hot pot bottom; Carotenoids; Capsaicinoids; Stability;