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

Published 2020 View Full Article

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Title
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)
Authors
Keywords
Fermented red pepper, Odorants, Microbial diversity, Correlation analysis
Journal
FOOD MICROBIOLOGY
Volume 91, Issue -, Pages 103510
Publisher
Elsevier BV
Online
2020-04-15
DOI
10.1016/j.fm.2020.103510

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