鲜红辣椒添加比例对苞谷酸发酵过程中菌群演替及品质形成的调控作用研究
邓洋, 陈力, 陈群群, 蒋立文
Fresh red chili proportion modulates bacterial community succession and quality formation during Baogu Suan fermentation
DENG Yang, CHEN Li, CHEN Qunqun, JIANG Liwen
食品与发酵工业
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2026, (17): 164
-173
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DOI: 10.13995/j.cnki.11-1802/ts.044792
