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![Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/bd46d0b7-feeb-4867-b4f4-832d4db9a27a/ijfs15224-fig-0005-m.jpg)
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library
![Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/678cf16e-4a77-467e-a6c4-b7fc627715cd/ijfs15224-fig-0002-m.jpg)
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library
![Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/7508e9cf-2890-4834-af4b-6486b3d103d5/ijfs15224-fig-0001-m.jpg)
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process - Xu - 2021 - International Journal of Food Science & Technology - Wiley Online Library
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