Relationship between fungal communities and volatile flavor components during the traditional chinese fermentation of capsicum annuum l. var. dactylus m

HIGHLIGHTS

• who: Ding Ma and colleagues from the College of Food Science and Technology, Hunan Agricultural University, Changsha, China have published the research work: Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M, in the : Processes 2022, 1513 of 20/07/2021
• what: In this study the between fungal communities and the compounds of traditional Chinese fermented peppers was investigated by high-throughput sequencing technology. The maximum seamount of the experiment was 5000, which met the requirement of sequencing and implied quencing amount of the . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.