Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
出版年份 2022 全文链接
标题
Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 163, Issue -, Pages 112180
出版商
Elsevier BV
发表日期
2022-11-19
DOI
10.1016/j.foodres.2022.112180
参考文献
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