Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)

Shi, Qiao; Tang, Huihua; Chen, Junfei; Wang, Xinrui; Liu, Biqin; Cai, Yingli; Li, Hong; Mei, Yuan; Zhao, Nan; Yang, Menglu; SCI

机构： Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming, Peoples R China; Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China;

关键词： Capsaicin supplementation; Microbial diversity; Kazachstania; Volatile characteristics; Ethyl nonanoate

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