Article Versions Notes

Li Z, Dong L, Jeon J, Kwon SY, Zhao C, Baek H-H. Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile. Molecules. 2019; 24(17):3107. https://doi.org/10.3390/molecules24173107

Li, Zhihua, Ling Dong, Jin Jeon, So Young Kwon, Chi Zhao, and Hyung-Hee Baek. 2019. "Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile" Molecules 24, no. 17: 3107. https://doi.org/10.3390/molecules24173107

Li, Z., Dong, L., Jeon, J., Kwon, S. Y., Zhao, C., & Baek, H.-H. (2019). Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile. Molecules, 24(17), 3107. https://doi.org/10.3390/molecules24173107