Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
Zi Ye, Zhixun Shang, Shiyao Zhang, Meiqi Li, Xuetin Zhang, Hongbing Ren, Xiaosong Hu, Junjie Yi
Topics & Concepts
Food scienceFlavorPepperAromaChili pepperFermentationPungencyLactobacillusLactobacillus brevisChemistryBiologyBacteriaLactic acidLactobacillus plantarumGeneticsFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesProbiotics and Fermented Foods