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Journal: Processes, 2022
Volume: 10
Number: 1513
1513
Article: Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M
Authors: by Ding Ma, Yong Li, Jiaqi Wang, Lina Pan, Wenli Kang, Zengguang Wang, Zhongkun Wu, Zhiyong Dai, Fangming Deng and Lingyan Zhao
Link: https://www.mdpi.com/2227-9717/10/8/1513

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