Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Topics & Concepts
FermentationPepperChili pepperFood scienceAromaBiologyMicroorganismGramBacteriaBotanyChemistryGeneticsFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesPlant-Microbe Interactions and Immunity