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	1H 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	Boneless dry-cured hams Metabolites NMR 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	EI:20191506757538
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5585847
专题	武汉轻工大学
作者单位	1.[Zhang, Jian 2.He, Jun 3.Wang, Ying 4.Dang, Yali 5.Pan, Daodong] Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 31521, China
推荐引用方式 GB/T 7714	Zhang, Jian,Yi, Yue,Pan, Daodong,et al. 1H 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).1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.Food Research International,122,114-122.
MLA	Zhang, Jian,et al."1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing".Food Research International 122(2019):114-122.

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