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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

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

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