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Microbial community dynamics and flavor formation mechanisms during fermentation of fermented chilies from different regions based on macro-genome sequencing, SPME-GC-MS, electronic nose, and electronic tongue
来源：导入 阅读量: 1 发表时间: 2025-12-26
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作者: Hui Liao, Yi Luo, Xiang Lian, Hussain Asif , Xinlei Huang, Xiaole Xia
关键词: Fermented chilies; Flavor compounds; Microbial communities; Regional markers; Metabolome-microbiome interactions; Metabolic function
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