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

Liu M, Li Z, Wang J, Deng N, Ni P, Chen Z, Fu H, Li H, Van der Meeren P

Open source

DOI
10.1016/j.fochx.2026.104322
Published
2026 Aug
Container
Food chemistry: X
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.fochx.2026.104322,
  title = {Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.},
  author = {Liu M and Li Z and Wang J and Deng N and Ni P and Chen Z and Fu H and Li H and Van der Meeren P},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104322},
  url = {https://doi.org/10.1016/j.fochx.2026.104322}
}

RIS

TY  - JOUR
TI  - Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.
AU  - Liu M
AU  - Li Z
AU  - Wang J
AU  - Deng N
AU  - Ni P
AU  - Chen Z
AU  - Fu H
AU  - Li H
AU  - Van der Meeren P
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104322
UR  - https://doi.org/10.1016/j.fochx.2026.104322
ER  -

APA

M, L., Z, L., J, W., N, D., P, N., Z, C., H, F., H, L., & P, V. D. M. (2026). Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104322

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