Fresh red chili proportion modulates bacterial community succession and quality formation during Baogu Suan fermentation

DENG Yang, CHEN Li, CHEN Qunqun, JIANG Liwen

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 164-173.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 164-173. DOI: 10.13995/j.cnki.11-1802/ts.044792

Fresh red chili proportion modulates bacterial community succession and quality formation during Baogu Suan fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 164-173 https://doi.org/10.13995/j.cnki.11-1802/ts.044792

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