Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper ( Capsicum annuum L.)
文献类型： 外文期刊
作者： Xu, Xinxing 1 ; Wu, Bingbing 2 ; Zhao, Wenting 6 ; Pang, Xueli 7 ; Lao, Fei 2 ; Liao, Xiaojun 1 ; Wu, Jihong 1 ;
作者机构： 1.Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
3.Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Fruit & Vegetable Proc, Beijing 100083, Peoples R China
5.Beijing Key Lab Food Nonthermal Proc, Beijing 100083, Peoples R China
6.Beijing Acad Agr & Forestry Sci, Beijing 100089, Peoples R China
7.Chinese Acad Agr Sci, Lab Tobacco & Aromat Plants Qual & Safety Risk As, Minist Agr & Rural Affairs, Tobacco Res Inst, Qingdao 266001, Peoples R China
期刊名称：FOOD MICROBIOLOGY （ 影响因子：5.516； 五年影响因子：5.68 ）
ISSN： 0740-0020
年卷期： 2020 年 91 卷
页码：
收录情况： SCI
摘要：
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