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1 Ergebnisse
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Changes in the characteristic volatile aromatic compounds i..:
Ma, Wenjing
;
Liang, Zhangcheng
;
He, Bing
...
Food Chemistry: X. 20 (2023) - p. 100900 , 2023
Link:
https://doi.org/10.1016/j.fochx.2023.100900
RT Journal T1
Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2023.100900&Exemplar=1&LAN=DE A1 Ma, Wenjing A1 Liang, Zhangcheng A1 He, Bing A1 Wu, Yuxi A1 Chen, Yan A1 He, Zhigang A1 Chen, Bingyan A1 Lin, Xiaozi A1 Luo, Lianyu PB Elsevier BV YR 2023 SN 2590-1575 JF Food Chemistry: X VO 20 SP 100900 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2023.100900 DO https://doi.org/10.1016/j.fochx.2023.100900 SF ELIB - SuUB Bremen
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