Changes of Metabolites during the Fermentation Process of High-salt Liquid-state Soy Sauce Analyzed by Ultra-high Performance Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry

被引：0
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作者：
Feng, Yunzi [1 ]
Huang, Zikun [1 ]
Zhao, Mouming [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou,510640, China
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 20期
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摘要：
Metabolites
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页码：107 / 113
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