Cite
Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum : Effect of Carotenoids and Physiochemical Indices.
MLA
Chen, Mengjuan, et al. “Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum Chinense Jacq.) Fermented by Lactobacillus Plantarum : Effect of Carotenoids and Physiochemical Indices.” Molecules, vol. 27, no. 20, Oct. 2022, p. 7139–N.PAG. EBSCOhost, https://doi.org/10.3390/molecules27207139.
APA
Chen, M., Wang, X., Liu, Y., Li, P., Wang, R., & Jiang, L. (2022). Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum : Effect of Carotenoids and Physiochemical Indices. Molecules, 27(20), 7139–N.PAG. https://doi.org/10.3390/molecules27207139
Chicago
Chen, Mengjuan, Xinyao Wang, Yang Liu, Pao Li, Rongrong Wang, and Liwen Jiang. 2022. “Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum Chinense Jacq.) Fermented by Lactobacillus Plantarum : Effect of Carotenoids and Physiochemical Indices.” Molecules 27 (20): 7139–N.PAG. doi:10.3390/molecules27207139.