Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fifish sauce (Yu-lu) during fermentation-南海水产研究所

撰写时间：2020-05-11 [来源：南海水产研究所 ]

字号：大中小

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Yueqi Wanga,, Chunsheng Li, Laihao Li, Xianqing Yang, Shengjun Chen，Yanyan Wua,, Yongqiang Zhaoa, Jinxu Wang, Ya Wei, Daqiao Yang;

Food chemistry,2019,296(10),132-141;

1-SCI

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