Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
Qiao Shi, Huihua Tang, Yuan Mei, Junfei Chen, Xinrui Wang, Biqin Liu, Yingli Cai, Nan Zhao, Menglu Yang, Hong Li
Topics & Concepts
CapsaicinFood scienceFermentationChili pepperFlavorChemistryLactic acidPungencyLactobacillusPepperBacteriaBiologyBiochemistryReceptorGeneticsBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects