Optimization of fermentation process conditions for chili pepper (Capsicum frutescens) fruit using Response Surface Methodology

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Bibliographic Details
Main Author:	Carlos Vegas
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2018
Subjects:	Agrociencias NaCl Yeasts Glucose Lactic fermentation Lactic acid bacteria
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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