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]

Food Chem X. 2023 May 26:18:100688. doi: 10.1016/j.fochx.2023.100688. eCollection 2023 Jun 30.

Authors

Tianyan Chen^{1

2}, Wei Su^{1

2}, Yingchun Mu^{1

2}, Li Jiang³, Qi Qi^{1

4}

Affiliations

¹ School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
² Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China.
³ College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
⁴ Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), China.

Abstract

[This retracts the article DOI: 10.1016/j.fochx.2023.100626.].

© 2023 The Author(s).

Publication types

Retraction of Publication