Metabarcoding Insights into Microbial Drivers of Flavor Development and Quality Stability in Traditional Chinese Red Pepper Sauce: Impacts of Varietal Selection and Solar/shade Fermentation

Xuefeng Gong, Yi Xu, Sihao Hou, Hong Li,Xin Chen, Zhanfeng Song

Environmental Microbiome（2025）

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Red pepper sauce,Fermentation,Microbial community function,Metabarcoding sequencing,Flavor characteristics,Capsicum annuum

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