Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
Meilun Li, Xinxing Xu, Shuang Bi, Xin Pan, Fei Lao, Jihong Wu
Topics & Concepts
AromaFood scienceLactobacillus plantarumFlavorFermentationPepperBiologyLactobacillusLactobacillus brevisYeastChemistryBotanyBacteriaBiochemistryLactic acidGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities