Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle by Yuan Liu, Chen Yin, Jian Wang, Weihai Xing, Yali Huang, Zhiyu Yan, Jiachen Chen, Yu Han, Weiran Zhu, Yidi Zhao, Kai Zhang, Tingting Tian, Xinru Guo, Lin Yuan, Yang Liu

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