A comparative study on quality impact and kinetics of spontaneous and inoculated fermentation on sauce-flavored multicolored pickled peppers

YANG Yiqiu, YANG Junjie, MA Yuanmiao, CHENG Wenqian, DU Lijuan, SUN Qinju, WEI Lu, MENG Jianzong, SUN Yizhen

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 136-144.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 136-144. DOI: 10.13995/j.cnki.11-1802/ts.043691

A comparative study on quality impact and kinetics of spontaneous and inoculated fermentation on sauce-flavored multicolored pickled peppers

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 136-144 https://doi.org/10.13995/j.cnki.11-1802/ts.043691

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