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Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle.
Liu Y, Yin C, Wang J, Xing W, Huang Y, Yan Z, Chen J, Han Y, Zhu W, Zhao Y, Zhang K, Tian T, Guo X, Yuan L, Liu Y. Liu Y, et al. Among authors: zhao y. Front Microbiol. 2024 Nov 19;15:1478207. doi: 10.3389/fmicb.2024.1478207. eCollection 2024. Front Microbiol. 2024. PMID: 39629211 Free PMC article.
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