首页> Food chemistry: X> Retraction notice to "Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1" [Food Chemistry: X 17 (2023) 100626].

Retraction notice to "Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1" [Food Chemistry: X 17 (2023) 100626].

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第一作者： Tianyan,Chen

第一单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China.

作者： Tianyan,Chen ^[1] ; Wei,Su ^[1] ; Yingchun,Mu ^[1] ; Li,Jiang ^[2] ; Qi,Qi ^[3]

作者单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China. ^[1] College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. ^[2] School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), China. ^[3]

DOI 10.1016/j.fochx.2023.100688

PMID 37397199

发布时间 2026-04-07

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2023年18卷

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Food chemistry

2023年18卷

100688页

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Retraction notice to "Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1" [Food Chemistry: X 17 (2023) 100626].

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Retraction notice to "Study on the quality formation mechanism of Zao chili with enhanced fermentation by <i>Lactipllantbacillus plantarum</i> 5-1" [Food Chemistry: X 17 (2023) 100626].

Food chemistry

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Food chemistry

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