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Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

FOOD RESEARCH INTERNATIONAL [2020]
Zi Ye, Zhixun Shang, Meiqi Li, Yonghan Qu, Hongjin Long, Junjie Yi
PMID: 33233164 [10.1016/j.foodres.2020.109535]
MATERIALS

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