Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS
文献类型：期刊论文
| 作者 | Lin, Fengke; Cai, Fei; Luo, Binsheng; Gu, Ronghui; Ahmed, Selena; Long, Chunlin |
| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
 |
| 出版日期 | 2020 |
| ISSN号 | 0021-8561 |
| DOI | 10.1021/acs.jafc.0c03254 |
| 学科主题 | Agriculture ; Chemistry ; Food Science & Technology |
| WOS记录号 | WOS:000563071500018 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/72437]  |
| 专题 | 中国科学院昆明植物研究所 |
| 推荐引用方式 GB/T 7714 | Lin, Fengke,Cai, Fei,Luo, Binsheng,et al. Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020. |
| APA | Lin, Fengke,Cai, Fei,Luo, Binsheng,Gu, Ronghui,Ahmed, Selena,&Long, Chunlin.(2020).Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. |
| MLA | Lin, Fengke,et al."Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020). |
入库方式： OAI收割
来源：昆明植物研究所
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