From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation
- DOI
- 10.1016/j.foodchem.2025.146480
- Published
- 2025-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.146480,
title = {From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation},
author = {Qian Zhang and Guilin Han and Tao Liang and Lingqing Wang and Daobing Wang},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.146480},
url = {https://doi.org/10.1016/j.foodchem.2025.146480}
}RIS
TY - JOUR TI - From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation AU - Qian Zhang AU - Guilin Han AU - Tao Liang AU - Lingqing Wang AU - Daobing Wang PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.146480 UR - https://doi.org/10.1016/j.foodchem.2025.146480 ER -
APA
Zhang, Q., Han, G., Liang, T., Wang, L., & Wang, D. (2025). From raw grains to aged vinegar: Tracking strontium isotope signatures for provenance assurance in Chinese traditional solid-state fermentation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.146480
Source records
- crossref · retrieved 2026-09-26T23:17:55.571Z