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Food Chemistry|August 26, 2015
A screening method of oil-soluble synthetic dyes in chilli products based on multi-wavelength chromatographic fingerprints comparisonYonghong Zhu, Yanlei Wu, Chunjie Zhou, et al.Foods (Basel, Switzerland)|March 13, 2025
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan-Chongqing RegionDawei Tu, Junhan Kang, Qingqing Li, et al.Pageof 2