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Källa: | Food Chemistry: X, Vol 28, Iss , Pp 102551- (2025) |
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Information om utgivare: | Elsevier, 2025. |
Utgivningsår: | 2025 |
Ämnestermer: |
Pickled pepper, Pepper varieties, Microbial succession, Volatile compounds, Physicochemical indices, Bacteria, Nutrition. Foods and food sup
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Beskrivning: |
This study investigates the microbial succession dynamics and volatile compound formation during pickled pepper fermentation using two peppe
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Databas: | Directory of Open Access Journals |