microbial diversity of fermented pepper
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下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP238671
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资源简介：
The correlation between microorganisms and aroma-active substances in the fermentation of pepper was studied. High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process. These findings would help to understand the fermentation mechanism of fermented pepper flavor formation.
创建时间：
2019-12-25
