Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage
XU Xiang, GU Guizhang, SHANG Jiayu, ZHANG Jinjie, LIN Bangchu, XIE Hongfeng, XU Dalun
FOOD SCIENCE . 2024, (4): 315 -322 .  DOI: 10.7506/spkx1002-6630-20230425-252