| 标题 |
Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Food Sci 作者:Wang Y, Zhou H, Ding S, Ye M, Jiang L, Wang R 出版日期:2020-08-13 |
| 求助人 | |
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(2025-6-4)