Xxera/openscience/retractions

Record #45803

Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

Tianyan Chen, Wei Su, Yingchun Mu, Li Jiang, Qi Qi

Journal

Food Chemistry: X

Publisher

Original paper date

Mar 30, 2023

Original DOI

10.1016/j.fochx.2023.100626

Country

Institution

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, China · College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China · Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), China

Open access

No

Article type

Research Article

Broad categories

(BLS) Microbiology (ENV) Food Science

Citation lifecycle

How this paper is being cited

Pre-retraction

0

Same day

0

Post-retraction

3

% post-retraction

100.0%

~0.0 citations/yr before retraction · ~0.9 citations/yr after

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