Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation

作者：Qi Li, Qi Li, Yiwen Wang, Yaoyao Tian, Lu Lv, Ling Dong, Chi Zhao, Fengju Zhang, Yong Zuo, Suyi Zhang, Zhihua Li · 发表于：Food Bioscience · 年份：2023 · DOI：10.1016/j.fbio.2023.103423 · 被引用次数：17 · 研究领域：Biochemical Analysis and Sensing Techniques、Probiotics and Fermented Foods、Polyamine Metabolism and Applications