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, (8): 128 -133 .  DOI: 10.13995/j.cnki.11-1802/ts.025771

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