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

Nan Zhao, Lihong Ge, Haimei Lai, Yali Wang, Yuan Mei, Yuli Huang, Xueqing Zeng, Yan‐Qiu Su, Qiao Shi, Huajia Li, Huaiyu Yuan, Yongqing Zhu, Yong Zuo, Fuqiang Pang, Chuanchuan Guo, Hongqiang Wang, Tao Hu