Quality characteristics and bioactivity analysis of habanero red pepper (Capsicum chinense Jacq.) through acetic acid bacteria fermentation |
Park, Seul-Ki
(Microbial Institute for Fermentation Industry)
Jo, Seung-Wha (Microbial Institute for Fermentation Industry) Yim, Eun-Jung (Microbial Institute for Fermentation Industry) Kang, Hyeon-Jin (Microbial Institute for Fermentation Industry) Choi, Dong-Seong (Department of Food Science and Nutrition, Woosuk University) Jeong, Do-Youn (Microbial Institute for Fermentation Industry) |
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