Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders.

Seo JH, Ha JH, Cho SH, Kim KN, Lee HW

DOI: 10.1002/jsfa.70611
Published: 2026 Jul
Container: Journal of the science of food and agriculture
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70611,
  title = {Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders.},
  author = {Seo JH and Ha JH and Cho SH and Kim KN and Lee HW},
  year = {2026},
  journal = {Journal of the science of food and agriculture},
  doi = {10.1002/jsfa.70611},
  url = {https://doi.org/10.1002/jsfa.70611}
}

RIS

TY  - JOUR
TI  - Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders.
AU  - Seo JH
AU  - Ha JH
AU  - Cho SH
AU  - Kim KN
AU  - Lee HW
PY  - 2026
JO  - Journal of the science of food and agriculture
DO  - 10.1002/jsfa.70611
UR  - https://doi.org/10.1002/jsfa.70611
ER  -

APA

JH, S., JH, H., SH, C., KN, K., & HW, L. (2026). Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70611

Source records

pubmed · retrieved 2026-09-24T19:40:23.849Z