Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation
Qi Li, Yiwen Wang, Yaoyao Tian, Lu Lv, Ling Dong, Chi Zhao, Fengju Zhang, Yong Zuo, Suyi Zhang, Zhihua Li, Zhihua Li
Topics & Concepts
FlavorFood scienceFermentationChemistryPepperFermentation in food processingMicroorganismYeastMicrobial population biologyBacteriaBiologyBiochemistryLactic acidGeneticsBiochemical Analysis and Sensing TechniquesProbiotics and Fermented FoodsPolyamine Metabolism and Applications