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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 期刊论文  OAI收割
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020
作者:  
Lin, Fengke;  Cai, Fei;  Luo, Binsheng;  Gu, Ronghui;  Ahmed, Selena
  |  收藏  |  浏览/下载:19/0  |  提交时间:2021/01/05