Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China
Wenchao Cai, Fengxian Tang, Yurong Wang, Zhendong Zhang, Yu’ang Xue, Xinxin Zhao, Zhuang Guo, Chunhui Shan
Topics & Concepts
FirmicutesBiologyProteobacteriaFood scienceLactobacillusBacterial phylaFlavorFermentationBacteria16S ribosomal RNAGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies