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	Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.
	Lin Hongbin; Yu Xiaoyu; Fang Jiaxing; Lu Yunhao; Liu Ping; Xing Yage; Wang Qin; Che Zhenming; He Qiang
刊名	Molecules (Basel, Switzerland)
	2018
卷号	Vol.23 No.6
关键词	HPLC Pixian broad-bean paste amino acid amino acid automatic analyzer non-volatile organic acid
ISSN号	1420-3049
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/1843382
专题	四川大学
作者单位	1.Maryland Univ, Dept Nutr & Food Sci, College Pk, MD 2.USA 3.Xihua Univ, Coll Food & Bioengn, Chengdu 610039, Sichuan, Peoples R China 4.Sichuan Univ, Coll Light Ind & Food Engn, Chengdu 610065, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Lin Hongbin,Yu Xiaoyu,Fang Jiaxing,et al. Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.[J]. Molecules (Basel, Switzerland),2018,Vol.23 No.6.
APA	Lin Hongbin.,Yu Xiaoyu.,Fang Jiaxing.,Lu Yunhao.,Liu Ping.,...&He Qiang.(2018).Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids..Molecules (Basel, Switzerland),Vol.23 No.6.
MLA	Lin Hongbin,et al."Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.".Molecules (Basel, Switzerland) Vol.23 No.6(2018).

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