期刊
FOOD RESEARCH INTERNATIONAL
卷 72, 期 -, 页码 80-81出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2015.03.028
关键词
Omics technologies; Food composition; Food contaminants; Food adulterations; Genetically modified food products; Mass spectrometry; Data interpretation; Spoilage microorganisms
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