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, Yongjin Hu
Topics & Concepts
FlavorFood scienceFermentationAromaAcetic acidChemistryBacteriaBiologyBotanyBiochemistryGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsFungal Biology and Applications