GC-TOF-MS-Based Non-Targeted Metabolomic Analysis of Differential Metabolites in Chinese Ultra-Long-Term Industrially Fermented Kohlrabi and Their Associated Metabolic Pathways.

Generally, the free amino acids generally showed a trend of first rising and then slightly declining during fermentation, which was consistent with a previous study [ 28 ], possibly due to the conversion of free amino acids into volatile flavor substances by microorganisms.

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