Back to Search
Start Over
Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition
- Source :
- LWT. 165:113662
- Publication Year :
- 2022
- Publisher :
- Elsevier BV, 2022.
- Subjects :
- Food Science
Subjects
Details
- ISSN :
- 00236438
- Volume :
- 165
- Database :
- OpenAIRE
- Journal :
- LWT
- Accession number :
- edsair.doi...........73fbefabfb46225154c1d9ea48f69691
- Full Text :
- https://doi.org/10.1016/j.lwt.2022.113662