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]
Tianyan Chen,
Wei Su,
Yingchun Mu,
Li Jiang,
Qi Qi
Affiliations
Tianyan Chen
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
Wei Su
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; Corresponding author at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yingchun Mu
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
Li Jiang
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
Qi Qi
School 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), China
