Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation.
- DOI
- 10.1016/j.fochms.2021.100019
- Published
- 2021 Jul 30
- Container
- Food chemistry. Molecular sciences
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochms.2021.100019,
title = {Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation.},
author = {Tomita S and Watanabe J and Kuribayashi T and Tanaka S and Kawahara T},
year = {2021},
journal = {Food chemistry. Molecular sciences},
doi = {10.1016/j.fochms.2021.100019},
url = {https://doi.org/10.1016/j.fochms.2021.100019}
}RIS
TY - JOUR TI - Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation. AU - Tomita S AU - Watanabe J AU - Kuribayashi T AU - Tanaka S AU - Kawahara T PY - 2021 JO - Food chemistry. Molecular sciences DO - 10.1016/j.fochms.2021.100019 UR - https://doi.org/10.1016/j.fochms.2021.100019 ER -
APA
S, T., J, W., T, K., S, T., & T, K. (2021). Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation.. Food chemistry. Molecular sciences. https://doi.org/10.1016/j.fochms.2021.100019
Source records
- pubmed · retrieved 2026-09-26T21:44:57.985Z