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Detection and Changes in Contents of Flavor Nucleotide-Related Compounds in Low-Salt Pickled Potherb Mustard during Storage
Document Type
Article
Author
Xu, X.; Shang, J.; Zhang, J.; Xu, D.; Gu, G.; Lin, B.; Xie, H.
Source
In: Shipin Kexue/Food Science. (Shipin Kexue/Food Science, 25 February 2024, 45(4):315-322)
Subject
Language
English
Chinese
ISSN
10026630

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