FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (4): 315-322.doi: 10.7506/spkx1002-6630-20230425-252
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XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun
Online:
2024-02-25
Published:
2024-03-11
CLC Number:
XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun. Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage[J]. FOOD SCIENCE, 2024, 45(4): 315-322.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230425-252
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