Study on the fermentation technology of Xinjiang chili sauce by lactic acid bacteria

SUN Ping, YANG Zongling, WANG Wenxin, WANG Pingxuan, TAN Qimin, GUAN Xiangluo, MA Xishan, KANG Qiao, XIA Kai, LIU Shiwei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 147-155.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 147-155. DOI: 10.13995/j.cnki.11-1802/ts.045326

Study on the fermentation technology of Xinjiang chili sauce by lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 147-155 https://doi.org/10.13995/j.cnki.11-1802/ts.045326

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