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Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

Xinxing Xu, Bingbing Wu, Wenting Zhao, Xueli Pang, Fei Lao, Xiaojun Liao, Jihong Wu

2020Food Microbiology98 citationsDOI

Topics & Concepts

FermentationFlavorPepperFood scienceChemistryAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing Techniques
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.) | Litcius