A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
Zhijia Liu, Shengbao Cai, Shiyao Zhang, Yue Xiao, Sakamon Devahastin, Chaofan Guo, Yanfei Wang, Tao Wang, Junjie Yi
Topics & Concepts
Chili pepperFermentationFood scienceFermentation in food processingBiologyPepperBiotechnologyHealth benefitsLactic acidBacteriaTraditional medicineMedicineGeneticsPiperaceae Chemical and Biological StudiesIon Channels and ReceptorsBiochemical Analysis and Sensing Techniques