☆ 4.7 Article

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

FOOD BIOSCIENCE (2022)

评价这篇论文

主要评分表示论文的整体质量水平。次要评分独立反映论文的优点或缺点。

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

评价这篇论文

Publish scientific posters with Peeref

Ask a Question. Answer a Question.

导出引文

分享论文