Optimization of fermentation conditions for chili using exogenous strains and auxiliary carbon source and its quality evaluation

doi:10.13995/j.cnki.11-1802/ts.022423

SONG Yuting, WANG Xiaoyun, DING Zhuhong, CHEN Siqi, DU Bofeng, XIAO Shiyun, YU Yihong, WANG Yi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 131-137.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 131-137. DOI: 10.13995/j.cnki.11-1802/ts.022423

Optimization of fermentation conditions for chili using exogenous strains and auxiliary carbon source and its quality evaluation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 131-137 https://doi.org/10.13995/j.cnki.11-1802/ts.022423

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Received	Published
2019-09-29	2020-02-15
Issue Date
2020-03-13

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