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Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation

Food FermentationFood SpoilagePre-salting DurationFood MicrobiologyMicrobial EcologyMicrobiologyMicrobiomePublic HealthMedicineMicrobial SuccessionNon-volatile Organic Compounds