reference/12227096

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/12227096

Outgoing Links

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endingPage	2379
issn	1097-0010 0022-5142
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pageRange	2371-2379
publicationName	Journal of the Science of Food and Agriculture
startingPage	2371
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bibliographicCitation	Tan X, Lu Y, Lin X, Ni N, He Q, Chi Y. An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods. J Sci Food Agric. 2021 Apr;101(6):2371–9. doi: 10.1002/jsfa.10860. PMID: 33009832.
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date	2020-10-19^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1002/jsfa.10860 https://pubmed.ncbi.nlm.nih.gov/33009832
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods
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