Changes in free amino acids of fermented minced peppers...

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Journal of Food Science 2020 / 08

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

Wang, Yingrui, Zhou, Hui, Ding, Shenghua, Ye, Meiling, Jiang, Liwen, Wang, Rongrong
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Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15363
Date:
August, 2020
File:
PDF, 776 KB
2020
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