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...
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| Materiálatiipa: | Artigo |
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MDPI AG
2022-05-01
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| Ráidu: | Fermentation |
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| Liŋkkat: | https://www.mdpi.com/2311-5637/8/5/219 |
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