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Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

BiologyMicrobial DiversityFood FermentationTraditional Fermented VegetableFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyMicrobiologyMicrobiomePublic HealthMedicineMicrobial EvolutionKeystone Microbiota