Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation

To address long fermentation cycles and unstable quality in Guizhou Zao Chili, ginger was introduced as a fermentation regulator, and a multi-omics approach was used to investigate microbial succession and flavor formation. Sequencing showed that ginger addition was associated with changes in the mi...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Xuexue Fu, Yingchun Mu, Wei Su, Ling Chen, Linzhu Li, Limei Chen, Zheng Zhang
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2026-07-01
Σειρά:	Food Chemistry: X
Θέματα:	Microbial community Ginger Flavor compounds Metabolomics
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S2590157526006437
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!