Article Versions Notes

Sui L, Wang S, Wang X, Su L, Xu H, Xu W, Chen L, Li H. Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis. Foods. 2024; 13(21):3521. https://doi.org/10.3390/foods13213521

Sui, Liqiang, Sugui Wang, Xin Wang, Lingling Su, Huilong Xu, Wei Xu, Lixia Chen, and Hua Li. 2024. "Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis" Foods 13, no. 21: 3521. https://doi.org/10.3390/foods13213521

Sui, L., Wang, S., Wang, X., Su, L., Xu, H., Xu, W., Chen, L., & Li, H. (2024). Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis. Foods, 13(21), 3521. https://doi.org/10.3390/foods13213521