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Journal: Foods, 2022
Volume: 11
Number: 3618
Article:
Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum
Authors:
by
Diego López-Salas, Julio Enrique Oney-Montalvo, Emmanuel RamÃrez-Rivera, Manuel Octavio RamÃrez-Sucre and Ingrid Mayanin RodrÃguez-Buenfil
Link:
https://www.mdpi.com/2304-8158/11/22/3618
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