锘?!DOCTYPE html> Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fifish sauce (Yu-lu) during fermentation-鍗楁捣姘翠骇鐮旂┒鎵�

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Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fifish sauce (Yu-lu) during fermentation

鎾板啓鏃堕棿锛?020-05-11 [鏉ユ簮锛氬崡娴锋按浜х爺绌舵墍 ]

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Yueqi Wanga,, Chunsheng Li, Laihao Li, Xianqing Yang, Shengjun Chen锛孻anyan Wua,, Yongqiang Zhaoa, Jinxu Wang, Ya Wei, Daqiao Yang;

Food chemistry,2019,296(10),132-141;

1-SCI


寰俊鎵竴鎵?br>鍒嗕韩鍒版湅鍙嬪湀
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