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基于非靶向代谢组学分析副干酪乳杆菌发酵 枸杞汁各阶段代谢差异.

Authors :
胡明珍
刘慧燕
潘 琳
王 彤
李旭阳
王艳萍
方海田
Source :
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 8, p142-149, 8p
Publication Year :
2022

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
43
Issue :
8
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
156870802
Full Text :
https://doi.org/10.7506/spkx1002-6630-20210316-214