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

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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
发表期刊	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN	0021-8561
学科领域	Agriculture ; Chemistry ; Food Science & Technology
DOI	10.1021/acs.jafc.0c03254
收录类别	SCI
WOS记录号	WOS:000563071500018
引用统计
文献类型	期刊论文
条目标识符	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).