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Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.).
Li, Meilun; Xu, Xinxing; Bi, Shuang; Pan, Xin; Lao, Fei; Wu, Jihong.
Afiliación
  • Li M; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs,
  • Xu X; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
  • Bi S; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
  • Pan X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs,
  • Lao F; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs,
  • Wu J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs,
Food Res Int ; 163: 112194, 2023 01.
Article en En | MEDLINE | ID: mdl-36596132
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Capsicum Tipo de estudio: Diagnostic_studies / Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Capsicum Tipo de estudio: Diagnostic_studies / Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article