Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explor...

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Detalles Bibliográficos
Autores principales: Huang, Luhan, Tang, Yanyan, Zheng, Jiong, Kan, Jianquan, Wu, Yun, Wu, Yating, Awad, Sameh, Ibrahim, Amel, Du, Muying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606277/
https://www.ncbi.nlm.nih.gov/pubmed/37893743
http://dx.doi.org/10.3390/foods12203849

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606277/
https://www.ncbi.nlm.nih.gov/pubmed/37893743
http://dx.doi.org/10.3390/foods12203849

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