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1 Ergebnisse
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Comparative analysis of key precursors and metabolites invo..:
Han, Jiarun
;
Jiang, Jialan
;
Zhao, Xin
...
Food Chemistry. 433 (2024) - p. 136998 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.136998
RT Journal T1
Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136998&Exemplar=1&LAN=DE A1 Han, Jiarun A1 Jiang, Jialan A1 Zhao, Xin A1 Zhao, Xilian A1 Kong, Tao A1 Li, Ping A1 Gu, Qing PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 433 SP 136998 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136998 DO https://doi.org/10.1016/j.foodchem.2023.136998 SF ELIB - SuUB Bremen
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