撤回通知：“5-1强化发酵对枣辣椒品质形成机制的研究”[《食品化学：X》17 (2023) 100626]
Retraction notice to "Study on the quality formation mechanism of Zao chili with enhanced fermentation by 5-1" [Food Chemistry: X 17 (2023) 100626].
作者信息
Chen Tianyan, Su Wei, Mu Yingchun, Jiang Li, Qi Qi
机构信息
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.
出版信息
Food Chem X. 2023 May 26;18:100688. doi: 10.1016/j.fochx.2023.100688. eCollection 2023 Jun 30.
Abstract
[This retracts the article DOI: 10.1016/j.fochx.2023.100626.].
摘要
[本文撤回文章DOI: 10.1016/j.fochx.2023.100626。]
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