http://rdf.ncbi.nlm.nih.gov/pubchem/reference/36504811

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contentType Journal Article
issn 0308-8146
pageRange 136998-
publicationName Food Chemistry
startingPage 136998
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bibliographicCitation Han J, Jiang J, Zhao X, Zhao X, Kong T, Li P, Gu Q. Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis. Food Chem. 2024 Feb 01;433():136998. doi: 10.1016/j.foodchem.2023.136998. PMID: 37690140.
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date 2024-02-01^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://doi.org/10.1016/j.foodchem.2023.136998
https://pubmed.ncbi.nlm.nih.gov/37690140
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language English
source https://pubmed.ncbi.nlm.nih.gov/
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title Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis

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