Modulation of the volatile flavor compounds profile in low-salt spontaneously fermented yellow capsicum sauce by Lactiplantibacillus plantarum

Research Square 2026 Preprint Open access

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Authors: Lijuan Zhou, Dengcheng Li, Yuxin Huang, Jiamu Kang, Yuyun Lu, Lin Zhang, Liu Shao-Quan

DOI: 10.21203/rs.3.rs-8495817/v1

Cited by: 0

References: 30

Fields of Study & Subjects

Fermentation and Sensory Analysis Polyamine Metabolism and Applications Probiotics and Fermented Foods

References 30