RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference63 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products;Food Chemistry: X;2023-12
2. Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626];Food Chemistry: X;2023-06
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