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
Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 128-133.
Evaluation of the influence of traditional fermentation on the composition of phenolic compounds in Hakka pickled mustard greens based on non-targeted metabolomics
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