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Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices

机译：使用Itsekiri胡椒汤香料用四种蛋白质来源制备四种辣椒汤菜的感官评估

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Larai A. Keswet; Florence O. Abia;
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1. Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices [J] . Keswet Larai A., Abia Florence O. African Journal of Food Science . 2020,第4期

机译：使用Itsekiri胡椒汤香料用四种蛋白质来源制备四种辣椒汤菜的感官评估
2. Legal aspects of soup. One of the oldest prepared dishes in relation to food law requirements. [J] . Deutsche Lebensmittel-Rundschau . 2010,第12期

机译：汤的法律方面。有关食品法要求的最古老的准备菜肴之一。
3. Physicochemical Characterization and Enhancement of the Antioxidant Potential of Ocimum gratissimum Enriched Pepper Soup Mix [J] . Gibson Lucky Arueya, Olayemi Irewolede, Oluwatosin Adaramoye Advance journal of food science and technology . 2015,第6期

机译：紫花苜蓿浓缩辣椒汤混合物的理化特性和抗氧化能力的增强
4. Comparative Analysis of a Variety of Chili Peppers: Including Components Identified in Chili Peppers for the First Time [C] . Neil C. Da Costa, David Agyemang, Amanda M. Bussetti, Hispanic foods: Chemistry and bioactive compounds . 2012

机译：各种辣椒的比较分析：包括首次在辣椒中鉴定出的成分
5. Biberde TSWV dayan?m?n?n Yerli Kapya Biber ?e?itlerine moleküler i?aretleyiciler kullan?larak aktar?lmas? =Transfer of TSWV resistant to local pepper varieties using molecular markers [D] . ?oban, Onur. 2021

机译：辣椒TSWV在基于本土的Kapian Peppers - 分子I？ =使用分子标记转移TSWV对当地辣椒品种的转移
6. Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste Gochujang prepared with five different red pepper (Capsicum annuum L.) varieties [O] . Hyun Jung Yang, Young Soon Lee, Il Sook Choi 2018

机译：用五个不同品种的辣椒制成的大豆基红辣椒发酵酱Gochujang的理化性质和抗氧化活性的比较
7. Ajabu: Nigerian pepper soup [O] . Ozoz Sokoh 2011

机译：ajabu：尼日利亚胡椒汤
8. Effects of gamma Irradiation on Pepper's Volatile Compounds Sensory Qualities and Pest Infestation Control. Part of a Coordinated Programme in the Asian Regional Cooperative Project of Food Irradiation. Final Report for the Period [R] . Khan, A. M., Bahari Bin, I. 1984

机译：γ射线辐照对辣椒挥发性成分感官品质和害虫侵染控制的影响。亚洲区域食品辐照合作项目协调计划的一部分。本期最终报告

Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices

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