Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626]
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001311 |
| _version_ | 1797798657415708672 |
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| author | Tianyan Chen Wei Su Yingchun Mu Li Jiang Qi Qi |
| author_facet | Tianyan Chen Wei Su Yingchun Mu Li Jiang Qi Qi |
| author_sort | Tianyan Chen |
| collection | DOAJ |
| first_indexed | 2024-03-13T04:07:08Z |
| format | Article |
| id | doaj.art-3eb0a70635b4409dba1409d51c691853 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:08Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-3eb0a70635b4409dba1409d51c6918532023-06-21T06:59:31ZengElsevierFood Chemistry: X2590-15752023-06-0118100688Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626]Tianyan Chen0Wei Su1Yingchun Mu2Li Jiang3Qi Qi4School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China; Corresponding author at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Chinahttp://www.sciencedirect.com/science/article/pii/S2590157523001311 |
| spellingShingle | Tianyan Chen Wei Su Yingchun Mu Li Jiang Qi Qi Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626] Food Chemistry: X |
| title | Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626] |
| title_full | Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626] |
| title_fullStr | Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626] |
| title_full_unstemmed | Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626] |
| title_short | Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626] |
| title_sort | retraction notice to study on the quality formation mechanism of zao chili with enhanced fermentation by lactipllantbacillus plantarum 5 1 food chemistry x 17 2023 100626 |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001311 |
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