Analysis of microbial community and its correlation with flavor compounds during Congee fermentation

The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China

“…Meanwhile, peroxidase caused browning and darkening of Z. armatum after contact with the substrate. In addition, its activity also affected the degradation of chlorophyll, which affected the color of the Z. armatum ( Yang et al, 2023 ).…”