☆ 4.7 Article

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper ( Capsicum annuum L.)

FOOD MICROBIOLOGY (2020)

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Journal

FOOD MICROBIOLOGY
Volume 91, Issue -, Pages -

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ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2020.103510

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Categories

Biotechnology & Applied Microbiology Food Science & Technology Microbiology

Funding

  1. National key research and development plan during the 13th Five-year plan period of China [2017YFD0400104]
  2. National natural science foundation of China [31601483]
  3. open foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health

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