Article Versions Notes

Ma D, Li Y, Wang J, Pan L, Kang W, Wang Z, Wu Z, Dai Z, Deng F, Zhao L. Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M. Processes. 2022; 10(8):1513. https://doi.org/10.3390/pr10081513

Ma, Ding, Yong Li, Jiaqi Wang, Lina Pan, Wenli Kang, Zengguang Wang, Zhongkun Wu, Zhiyong Dai, Fangming Deng, and Lingyan Zhao. 2022. "Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M" Processes 10, no. 8: 1513. https://doi.org/10.3390/pr10081513

Ma, D., Li, Y., Wang, J., Pan, L., Kang, W., Wang, Z., Wu, Z., Dai, Z., Deng, F., & Zhao, L. (2022). Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M. Processes, 10(8), 1513. https://doi.org/10.3390/pr10081513