Effect of different starters on quality of chopped pepper

SHI Ting, GAO Tiantian, LIU Wei, TAN Yeyou, ZHANG Juhua

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 144-153.

PDF(4380 KB)
PDF(4380 KB)
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 144-153. DOI: 10.13995/j.cnki.11-1802/ts.029508

Effect of different starters on quality of chopped pepper

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(15): 144-153 https://doi.org/10.13995/j.cnki.11-1802/ts.029508

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4380 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉