基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响
唐富豪, 滕建文, 韦保耀, 黄丽, 夏宁, 覃超
Evaluation of the influence of traditional fermentation on the composition of phenolic compounds in Hakka pickled mustard greens based on non-targeted metabolomics
TANG Fuhao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning, QIN Chao
食品与发酵工业
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2021, (8): 128
-133
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DOI: 10.13995/j.cnki.11-1802/ts.025771
