Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content
OUYANG Jing1,2, TAO Xiang-lin1,2, LI Zi-ming1,2, LI Yun-qian1,2, JIANG Li-wen2,3,*
FOOD SCIENCE
.
2014, (4): 174
-178
.
DOI: 10.7506/spkx1002-6630-201404036
