Chen, M.; Wang, X.; Liu, Y.; Li, P.; Wang, R.; Jiang, L.
Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules 2022, 27, 7139.
https://doi.org/10.3390/molecules27207139
AMA Style
Chen M, Wang X, Liu Y, Li P, Wang R, Jiang L.
Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules. 2022; 27(20):7139.
https://doi.org/10.3390/molecules27207139
Chicago/Turabian Style
Chen, Mengjuan, Xinyao Wang, Yang Liu, Pao Li, Rongrong Wang, and Liwen Jiang.
2022. "Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices" Molecules 27, no. 20: 7139.
https://doi.org/10.3390/molecules27207139
APA Style
Chen, M., Wang, X., Liu, Y., Li, P., Wang, R., & Jiang, L.
(2022). Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules, 27(20), 7139.
https://doi.org/10.3390/molecules27207139