Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
利用理化和感官评价数据，推动以未开发原料为原料的青辣椒辣酱的研发
期刊:Foods
影响因子:5.1
doi:10.3390/foods12193536
Torán-Pereg, Paula; Deba-Rementeria, Shuyana; Estrada, Olaia; Pardo, Guillermo; Vázquez-Araújo, Laura
