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Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and

Miao Liu1,2,3, Zhenyu Li1, Jianhui Wang1,3

  • 1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Food Chemistry: X
|August 30, 2026
PubMed

Keywords:
Enzymatic hydrolysisFermented chili pasteFlavor enhancementMicrobial co-fermentationVolatile aroma compounds

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