Optimization of formulation of Chinese red pepper leaf compound flavoring paste by response surface methodology.
Year: 2019
Type: article
Source: Storage and Process
Authors: Xiao Lan, An PanYu, Tang YingMing, Xing Yong, Min Xiong
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W3198129609