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Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome

BiochemistryFlavoromicsIn Vitro FermentationMicrobiota SuccessionMedicineFermentation RoundsFlavor QualitySecondary MetaboliteMicrobial EcologyMicrobiologyMicrobiomeMetabolomicsFood PreservativesPrimary MetaboliteHealth Sciences