基于GC-MS的低盐虾酱低温发酵过程中代谢组学分析
李文亚,班雨函,于宏伟,马爱进,桑亚新,孙纪录
Metabolomic Analysis of Low-salt Shrimp Paste during Fermentation at Low Temperature Based on Gas Chromatography-Mass Spectrometry
LI Wenya, BAN Yuhan, YU Hongwei, MA Aijin, SANG Yaxin, SUN Jilu
食品科学
.
2022, (8): 166
-174
.
DOI: 10.7506/spkx1002-6630-20210504-025