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

FOOD MICROBIOLOGY

卷 91, 期 -, 页码 -

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD

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Biotechnology & Applied Microbiology Food Science & Technology Microbiology

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