Co-fermentation with autochthonous Levilactobacillus brevis and Lactiplantibacillus plantarum modulates metabolome and volatile profiles to improve the quality and safety of fermented chopped chili - Wenkai Jiang; Qian Yang; Luyao Xiao; Xia Fan; Menghan Zhong; Mahsa Ghahvechi Chaeipeima; Kai Ma; Changliang Zhang; Xin Rui; Wei Li (Food Research International, 2026)