Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

  1. Torán-Pereg, P.
  2. Deba-Rementeria, S.
  3. Estrada, O.
  4. Pardo, G.
  5. Vázquez-Araújo, L.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 19

Type: Article

DOI: 10.3390/FOODS12193536 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus