Research progress on multi-omics techniques applied in flavor metabolism regulation of traditional fermented dairy products

doi:10.13995/j.cnki.11-1802/ts.019661

ZHOU Yue, LI Jian, ZHANG Yu, WANG Hongwei, ZHAO Xin, LIU Shijian, SUO Huayi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 238-243.

PDF(802 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 238-243. DOI: 10.13995/j.cnki.11-1802/ts.019661

Research progress on multi-omics techniques applied in flavor metabolism regulation of traditional fermented dairy products

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(8): 238-243 https://doi.org/10.13995/j.cnki.11-1802/ts.019661

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(802 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2018-12-18	2019-01-16	2019-04-25
Issue Date
2019-05-14

Please choose a citation manager

Content to export