Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

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Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

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Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

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Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

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Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Yueqi Wang, Chunsheng Li, Yongqiang Zhao et al. · Food Chemistry · 2020 · 195 citations

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