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Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

BiologyAquatic Food SystemMylopharyngodon PiceusMicrobial EcologyDry-cured Black CarpEnvironmental MicrobiologyAquatic OrganismMicrobiologyFish ImmunologyMicrobiomeMicrobial CommunityMedicine