Cite
HARVARD Citation
Chen, F. et al. (2022). High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. Journal of food science. 87 (6), pp. 2427-2439. [Online].
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Chen, F. et al. (2022). High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. Journal of food science. 87 (6), pp. 2427-2439. [Online].