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	H-1 NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing
	Zhang, Jian; Yi, Yue; Pan, Daodong; Zhou, Guanghong; Wang, Ying; Dang, Yali; He, Jun; Li, Gang; Cao, Jinxuan*
刊名	FOOD RESEARCH INTERNATIONAL
	2019
卷号	122页码:114-122
关键词	NMR Boneless dry-cured hams Metabolites Taste compounds
ISSN号	0963-9969
DOI	10.1016/j.foodres.2019.04.005
URL标识	查看原文
WOS记录号	WOS:000473379200013
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5578796
专题	武汉轻工大学
作者单位	1.[Cao, Jinxuan 2.Zhang, Jian 3.He, Jun 4.Wang, Ying 5.Dang, Yali 6.Pan, Daodong] Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 31521, Zhejiang, Peoples R China.
推荐引用方式 GB/T 7714	Zhang, Jian,Yi, Yue,Pan, Daodong,et al. H-1 NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing[J]. FOOD RESEARCH INTERNATIONAL,2019,122:114-122.
APA	Zhang, Jian.,Yi, Yue.,Pan, Daodong.,Zhou, Guanghong.,Wang, Ying.,...&Cao, Jinxuan*.(2019).H-1 NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.FOOD RESEARCH INTERNATIONAL,122,114-122.
MLA	Zhang, Jian,et al."H-1 NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing".FOOD RESEARCH INTERNATIONAL 122(2019):114-122.

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