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1 Ergebnisse
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Corrigendum to "Formation mechanism of lipid-derived volati..:
Mai, Ruijie
;
Liu, Jiayue
;
Yang, Juan
...
Food Chemistry. 442 (2024) - p. 138339 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138339
RT Journal T1
Corrigendum to "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel" [Food Chem. 437(Part 1) (2024) 137636]
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138339&Exemplar=1&LAN=DE A1 Mai, Ruijie A1 Liu, Jiayue A1 Yang, Juan A1 Li, Xiangluan A1 Zhao, Wenhong A1 Bai, Weidong PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 442 SP 138339 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138339 DO https://doi.org/10.1016/j.foodchem.2023.138339 SF ELIB - SuUB Bremen
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