Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M.
- Resource Type
- Article
- Source
- Processes; Aug2022, Vol. 10 Issue 8, p1513-1513, 12p
- Subject
CAPSICUM annuum FUNGAL communities FERMENTATION MICROBIAL diversity NUCLEOTIDE sequencing LEAST squares FLAVOR FOOD fermentation - Language
- ISSN
- 22279717