Chemometric Evaluation of Pulping Suitability of Four Kinds of Horn Peppers from Inner Mongolia
1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
2Xinjiang Academy of Agricultural Sciences, Institute of Agricultural Products Processing, Xinjiang Engineering Technology Research Center for Deep Processing of Major Agricultural and Sideline Products, Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Urumqi 830091, China
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