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Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili

Ke Li1,2, Guangqin Zhang1, Yurong Li1

  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Foods (Basel, Switzerland)
|June 12, 2026
PubMed

Keywords:
chili pepper varietieschopped chili peppersfermentation qualityspontaneously fermented chili paste

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