Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1.

Chen T, Su W, Mu Y, Jiang L, Qi Q

DOI: 10.1016/j.fochx.2023.100626
Published: 2023 Mar 30
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2023.100626,
  title = {Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1.},
  author = {Chen T and Su W and Mu Y and Jiang L and Qi Q},
  year = {2023},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2023.100626},
  url = {https://doi.org/10.1016/j.fochx.2023.100626}
}

RIS

TY  - JOUR
TI  - Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1.
AU  - Chen T
AU  - Su W
AU  - Mu Y
AU  - Jiang L
AU  - Qi Q
PY  - 2023
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2023.100626
UR  - https://doi.org/10.1016/j.fochx.2023.100626
ER  -

APA

T, C., W, S., Y, M., L, J., & Q, Q. (2023). Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2023.100626

Source records

pubmed · retrieved 2026-09-25T11:29:59.548Z
europe-pmc · retrieved 2026-09-25T11:29:59.570Z
doaj · retrieved 2026-09-25T11:29:59.544Z