Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency
Crossref DOI link: https://doi.org/10.1007/s13765-015-0078-y
Published Online: 2015-05-27
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cho, Sangbuem
Kim, Jeong-Mee
Yu, Mi-Sang
Yeon, Su-Jung
Lee, Chi-Ho
Kim, Soo-Ki
Text and Data Mining valid from 2015-05-27