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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.
Lin, Fengke; Cai, Fei; Luo, Binsheng; Gu, Ronghui; Ahmed, Selena; Long, Chunlin.
Afiliación
  • Lin F; College of Life and Environmental Sciences, Minzu University of China, 27 Zhong-Guan-Cun South Avenue, Haidian, Beijing 100081, People's Republic of China.
  • Cai F; Key Laboratory of Ethnomedicine, Minzu University of China, Ministry of Education, Beijing 100081, People's Republic of China.
  • Luo B; College of Life and Environmental Sciences, Minzu University of China, 27 Zhong-Guan-Cun South Avenue, Haidian, Beijing 100081, People's Republic of China.
  • Gu R; Key Laboratory of Ethnomedicine, Minzu University of China, Ministry of Education, Beijing 100081, People's Republic of China.
  • Ahmed S; College of Life and Environmental Sciences, Minzu University of China, 27 Zhong-Guan-Cun South Avenue, Haidian, Beijing 100081, People's Republic of China.
  • Long C; Key Laboratory of Ethnomedicine, Minzu University of China, Ministry of Education, Beijing 100081, People's Republic of China.
J Agric Food Chem ; 68(33): 8925-8935, 2020 Aug 19.
Article en En | MEDLINE | ID: mdl-32706588
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Alimentos Fermentados / Hongos / Productos de la Carne Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Alimentos Fermentados / Hongos / Productos de la Carne Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2020 Tipo del documento: Article