Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste.

Huang, Luhan; Tang, Yanyan; Zheng, Jiong; Kan, Jianquan; Wu, Yun; Wu, Yating; Awad, Sameh; Ibrahim, Amel; Du, Muying

Huang, Luhan; Tang, Yanyan; Zheng, Jiong; Kan, Jianquan; Wu, Yun; Wu, Yating; Awad, Sameh; Ibrahim, Amel; Du, Muying.

Afiliación

Huang L; College of Food Science, Southwest University, Chongqing 400715, China.
Tang Y; Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, China.
Zheng J; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Kan J; Chongqing Houjie Pharmaceutical Group Co., Ltd., Chongqing 404100, China.
Wu Y; College of Food Science, Southwest University, Chongqing 400715, China.
Wu Y; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Awad S; College of Food Science, Southwest University, Chongqing 400715, China.
Ibrahim A; Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, China.
Du M; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.

Foods ; 12(20)2023 Oct 20.

Article en En | MEDLINE | ID: mdl-37893743

Palabras clave

Zhalajiao; correlation analysis; flavor components; microbial succession; physicochemical properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China