Fermentation of Habanero Pepper by Two Lactic Acid Bacteria and Its Effect on the Production of Volatile Compounds
<i>Lactiplantibacillus plantarum</i> is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (<i>Capsicum chinense</i>) from Yucatan, Mexico, is charact...
Guardat en:
| Autors principals: | , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-05-01
|
| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/8/5/219 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|