Zhang, S.; Xiao, Y.; Jiang, Y.; Wang, T.; Cai, S.; Hu, X.; Yi, J.
Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation. Foods 2023, 12, 101.
https://doi.org/10.3390/foods12010101
AMA Style
Zhang S, Xiao Y, Jiang Y, Wang T, Cai S, Hu X, Yi J.
Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation. Foods. 2023; 12(1):101.
https://doi.org/10.3390/foods12010101
Chicago/Turabian Style
Zhang, Shiyao, Yue Xiao, Yongli Jiang, Tao Wang, Shengbao Cai, Xiaosong Hu, and Junjie Yi.
2023. "Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation" Foods 12, no. 1: 101.
https://doi.org/10.3390/foods12010101
APA Style
Zhang, S., Xiao, Y., Jiang, Y., Wang, T., Cai, S., Hu, X., & Yi, J.
(2023). Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation. Foods, 12(1), 101.
https://doi.org/10.3390/foods12010101