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Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).
Xu, Xinxing; Wu, Bingbing; Zhao, Wenting; Pang, Xueli; Lao, Fei; Liao, Xiaojun; Wu, Jihong.
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  • Xu X; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, Chin
  • Wu B; 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
  • Zhao W; Beijing Academy of Agricultural and Forestry Sciences, Beijing, 100089, China. Electronic address: zwtcau@163.com.
  • Pang X; Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266001, China. Electronic address: pangxueli@caas.cn.
  • 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
  • Liao X; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, Chin
  • Wu J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, 100083, Chin
Food Microbiol ; 91: 103510, 2020 Oct.
Article em En | MEDLINE | ID: mdl-32539980
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Capsicum / Microbiota / Alimentos Fermentados / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Capsicum / Microbiota / Alimentos Fermentados / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article