Article Versions Notes

Dai L, Wang X, Ahmad NH, Mah J-H, Qin W, Wei X, Liu S. Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation. Foods. 2026; 15(2):360. https://doi.org/10.3390/foods15020360

Dai, Linli, Xin Wang, Nurul Hawa Ahmad, Jae-Hyung Mah, Wen Qin, Xinyao Wei, and Shuxiang Liu. 2026. "Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation" Foods 15, no. 2: 360. https://doi.org/10.3390/foods15020360

Dai, L., Wang, X., Ahmad, N. H., Mah, J.-H., Qin, W., Wei, X., & Liu, S. (2026). Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation. Foods, 15(2), 360. https://doi.org/10.3390/foods15020360