Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS-Reference-Cited by-同舟云学术

Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS

Published:2020-07-24 Issue:33 Volume:68 Page:8925-8935
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lin Fengke¹²^ORCID,Cai Fei¹²^ORCID,Luo Binsheng¹²^ORCID,Gu Ronghui³^ORCID,Ahmed Selena⁴^ORCID,Long Chunlin¹²⁵^ORCID

Affiliation:

1. College of Life and Environmental Sciences, Minzu University of China, 27 Zhong-Guan-Cun South Avenue, Haidian, Beijing 100081, People’s Republic of China

2. Key Laboratory of Ethnomedicine, Minzu University of China, Ministry of Education, Beijing 100081, People’s Republic of China

3. School of Liquor and Food Engineering, Guizhou University, Huixia Road in Huaxi District, Guiyang 550025, People’s Republic of China

4. Food and Health Lab, Sustainable Food and Bioenergy Systems Program, Department of Health and Human Development, Montana State University, Bozeman Montana 59717, United States of America

5. Kunming Institute of Botany, Chinese Academy of Sciences, 132 Lanhei Road in Heilongtan, Kunming 650201, People’s Republic of China

Funder

Ministry of Environmental Protection

National Natural Science Foundation of China

Key Laboratory of Ethnomedicine, Minzu University of China

National Ethnic Affairs Commission of the People's Republic of China

Collaborative Innovation Center for Ethnic Minority Development, Minzu University of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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