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	Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish
	Zeng, Xuefeng; Xia, Wenshui; Jiang, Qixing; Xu, Yanshun; Fan, Jing
	2017
卷号	41期号:5
URL标识	查看原文
WOS记录号	WOS:000412658000028
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5984835
专题	贵州大学
作者单位	1.[1]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Lihu 1800, Lihu 214122, Wuxi, Peoples R China 2.[2]Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Guizhou, Peoples R China
推荐引用方式 GB/T 7714	Zeng, Xuefeng,Xia, Wenshui,Jiang, Qixing,et al. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish[J],2017,41(5).
APA	Zeng, Xuefeng,Xia, Wenshui,Jiang, Qixing,Xu, Yanshun,&Fan, Jing.(2017).Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish.,41(5).
MLA	Zeng, Xuefeng,et al."Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish".41.5(2017).

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