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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 Ramírez-Rivera, Manuel Octavio Ramírez-Sucre and Ingrid Mayanin Rodríguez-Buenfil
Link: https://www.mdpi.com/2304-8158/11/22/3618

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