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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.
Zhao N, Ge L, Lai H, Wang Y, Mei Y, Huang Y, Zeng X, Su Y, Shi Q, Li H, Yuan H, Zhu Y, Zuo Y, Pang F, Guo C, Wang H, Hu T. Zhao N, et al. Food Res Int. 2022 Sep;159:111673. doi: 10.1016/j.foodres.2022.111673. Epub 2022 Jul 9. Food Res Int. 2022. PMID: 35940776
3,910 results