Discoloration Investigations of Yellow Lantern Pepper Sauce (<i>Capsicum chinense</i> Jacq.) Fermented by <i>Lactobacillus plantarum</i>: Effect of Carotenoids and Physiochemical Indices.

Molecules · 2022 · PMC9606932 · PMID 36296734

Europe PMC DOI

hedged sentence

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closest p · 0.2× alpha

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extremely significantp < 0.01actually significant

Among them, violaxanthin myristate and lutein were extremely significant positive correlations with color ( p < 0.01), and they were closely related to the color quality of fermented pepper sauces.

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