Tang, J.; Zhang, Z.; Zheng, S.; Gao, N.; Li, Z.; Li, K.
Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. Fermentation 2021, 7, 293.
https://doi.org/10.3390/fermentation7040293
AMA Style
Tang J, Zhang Z, Zheng S, Gao N, Li Z, Li K.
Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. Fermentation. 2021; 7(4):293.
https://doi.org/10.3390/fermentation7040293
Chicago/Turabian Style
Tang, Jiaojiao, Zhixin Zhang, Shilin Zheng, Ning Gao, Zongjun Li, and Ke Li.
2021. "Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots" Fermentation 7, no. 4: 293.
https://doi.org/10.3390/fermentation7040293
APA Style
Tang, J., Zhang, Z., Zheng, S., Gao, N., Li, Z., & Li, K.
(2021). Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. Fermentation, 7(4), 293.
https://doi.org/10.3390/fermentation7040293