2022peer-reviewed40 citations
Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)
Zhongai Chen, Yangyang Geng, Mei Wang, Du Lv, Shan Huang, Yufang Guan +1 more
Food Bioscience
Concepts
FlavorFood scienceFermentationAromaAcetic acidChemistryBacteriaBiology