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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
Lin, Fengke; Cai, Fei; Luo, Binsheng; Gu, Ronghui; Ahmed, Selena; Long, Chunlin
2020
Source PublicationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
Subject AreaAgriculture ; Chemistry ; Food Science & Technology
DOI10.1021/acs.jafc.0c03254
Indexed BySCI
WOS IDWOS:000563071500018
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/72437
Collection中国科学院昆明植物研究所
Recommended Citation
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).
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