Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing
Author:
Publisher
Elsevier BV
Subject
Food Science
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3. Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS;Dong;LWT-Food Science and Technology,2020
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