Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening
The microbial community structure and volatile flavor compounds in chopped pepper with ginger shreds at the post-ripening stage were analyzed by high-throughput sequencing and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, and the relationsh...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-025.pdf |