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2006, Beijing di 1 ban., Ming jia yu lu cong shu, ISBN 9787500668657, 199 p., [1] leaf of plates
Book
2001, Di 1 ban., Zhongguo ru zhe shi da ming zhu, 2, 8, 352
Book
2013, ISBN 7510817528
Book
Book
1939, Cong shu ji cheng chu bian, 0601, 1,1,1,4,65
Book
2008, Di 1 ban., Dong Zhou lie guo tan mi cong shu, ISBN 9787501023981, 2, 3, 207
Book
2001, Di 1 ban., Wo kan Lu Xun, ISBN 9787505938731, 6, 283
Book
2001, Di 1 ban., Zhongguo ru zhe shi da ming zhu, ISBN 9787806423073
Web Resource
2006, Di 1 ban., ISBN 9787811042665
Web Resource
2000, Di 1 ban., Tian di ren cong shu, ISBN 9787532528011
Web Resource
Food Chemistry, ISSN 0308-8146, 10/2019, Volume 296, pp. 132 - 141
Spontaneous fermentation is a critical step in the processing of high-quality fish sauce. In this study, a comparative UHPLC-Q/TOF-MS-based metabolomics... 
Taste quality | Fish sauce | Fermentation | UHPLC-Q/TOF-MS-based metabolomics | Pathway | 5'-NUCLEOTIDES | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | FOODS | REVEAL | NUTRITION & DIETETICS | PROFILE | FREE AMINO-ACIDS | SALINITY | CHEMISTRY, APPLIED | Arginine | Peptides | Metabolites | Sauces | Aspartate | Nucleic acids | Glutamate | Quality management
Journal Article
Journal of Aquatic Food Product Technology, ISSN 1049-8850, 04/2018, Volume 27, Issue 4, pp. 496 - 507
Journal Article
Drug Metabolism and Pharmacokinetics, ISSN 1347-4367, 01/2019, Volume 34, Issue 1, pp. S78 - S78
Journal Article
Journal of Physics: Conference Series, ISSN 1742-6588, 08/2018, Volume 1069, Issue 1, p. 12073
Conference Proceeding
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