Knowledge Management System of Kunming Institute of Botany,CAS
| 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 Publication | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
 |
| ISSN | 0021-8561 |
| Subject Area | Agriculture ; Chemistry ; Food Science & Technology |
| DOI | 10.1021/acs.jafc.0c03254 |
| Indexed By | SCI |
| WOS ID | WOS:000563071500018 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://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). |
| Files in This Item: | Download All | |||||
| File Name/Size | DocType | Version | Access | License | ||
| 10.1021@acs.jafc.0c0（1886KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | View Download | |
Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.
Edit Comment