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Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12321
Abstract: BACKGROUND Fermented capsicum (i.e., pickled pepper) is one of the most popular fermented vegetables. However, the effect of inoculated microbial fermentation on pickled pepper was not yet fully understood. RESULTS Cyberlindnera rhodanensis J52 with a…
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Keywords:
cyberlindnera rhodanensis;
pentosaceus;
fermented capsicum;
rhodanensis j52 ... See more keywords