| 标题 |
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Qiao Shi; Huihua Tang; Yuan Mei; Junfei Chen; Xinrui Wang; et al 出版日期:2023-03-27 |
| 求助人 | |
| 下载 |
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(2025-6-4)