Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS

doi:10.1021/acs.jafc.0c03254

	Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS
	Lin, Fengke; Cai, Fei; Luo, Binsheng; Gu, Ronghui; Ahmed, Selena; Long, Chunlin
刊名	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
	2020
ISSN号	0021-8561
DOI	10.1021/acs.jafc.0c03254
学科主题	Agriculture ; Chemistry ; Food Science & Technology
WOS记录号	WOS:000563071500018
内容类型	期刊论文
源URL	[http://ir.kib.ac.cn/handle/151853/72437]
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Lin, Fengke,Cai, Fei,Luo, Binsheng,et al. Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020.
APA	Lin, Fengke,Cai, Fei,Luo, Binsheng,Gu, Ronghui,Ahmed, Selena,&Long, Chunlin.(2020).Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.
MLA	Lin, Fengke,et al."Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020).