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Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation

Xuexue Fu1,2, Yingchun Mu1,2, Wei Su1,2

  • 1College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China.

Food Chemistry: X
|July 1, 2026
PubMed

Keywords:
Flavor compoundsGingerMetabolomicsMicrobial community

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