Effect of strengthen fermentation on the microbial diversity and the physicochemical properties of minced chilli (Capsicum annum)

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (1) : 13.

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PDF(1824 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (1) : 13.

Effect of strengthen fermentation on the microbial diversity and the physicochemical properties of minced chilli (Capsicum annum)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(1): 13

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