Cite
HARVARD Citation
Wang, Y. et al. (2020). Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS. Journal of food science. 85 (9), pp. 2803-2811. [Online].
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Wang, Y. et al. (2020). Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS. Journal of food science. 85 (9), pp. 2803-2811. [Online].