Analysis of Microbial Diversity and Flavor Quality of Chopped Pepper Radish in Post-ripening
Comprehending the changes in the microbial community and volatile substances throughout the post-ripening stage of chopped pepper radish is particularly important for revealing the formation of the distinctive flavor of fermented peppers. The microbial communities and volatile compounds of chopped p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120232 |