Correlation Between Autochthonous Microbial Communities And Key Odorants During The Fermentation Of Red Pepper ( Capsicum Annuum L.)
文献类型: 外文期刊
作者: Xu, XX; Wu, BB; Zhao, WT; Pang, XL; Lao, F; Liao, XJ; Wu, JH
作者机构:
期刊名称: FOOD MICROBIOLOGY
ISSN: 0740-0020
年卷期: 2020 年 91 卷
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收录情况: JCR(2021版)
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