Liu, Liu
Zhang, Lincheng
Yang, Longhuan
Zheng, Jiahua
Jin, Jing
Tong, Shuoqiu
Wu, Yongjun http://orcid.org/0000-0002-6732-8276
Funding for this research was provided by:
Guizhou Provincial Science and Technology Projects ([Qian Ke He Zhi Cheng, no. (2021) 262, (2022) 172, (2022) 156, (2023) 455], [Qian Ke He Zhi Cheng, no. (2021) 262, (2022) 172, (2022) 156, (2023) 455], [Qian Ke He Zhi Cheng, no. (2021) 262, (2022) 172, (2022) 156, (2023) 455], [Qian Ke He Zhi Cheng, no. (2021) 262, (2022) 172, (2022) 156, (2023) 455])
Engineering Technology Research Center for The Processing of Pepper Products of Guizhou ([Qianjiaohe KV (2021) 006])
Engineering and Technology Research Center for Pepper Fermented Products of Guizhou ([Qiankehe Platform Talent (2020) 2102])
Article History
Received: 22 January 2024
Accepted: 5 April 2024
First Online: 26 April 2024
Declarations
:
: This article does not contain any studies with human participants or animals performed by any of the authors.
: The authors declare no competing interests.