Effects of partial KCl substitution for NaCl combined with LAB inoculation on the overall quality of Chouguiyu: A study based on safety, bacterial community structure, and flavor characteristics - Xiaohan Jia; Qixuan Pei; Bingrui Guo; Ning Zhao; Ying Yue; Hao Liu; Wei Ji; Shimiao Wang; Xianhao Zhang; Yingxi Chen; Ningbo Qin; Xinping Lin (Food Research International, 2026)