Chen, H.; Nie, X.; Peng, T.; Xiang, L.; Liu, D.; Luo, H.; Zhao, Z.
Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry. Fermentation 2023, 9, 146.
https://doi.org/10.3390/fermentation9020146
AMA Style
Chen H, Nie X, Peng T, Xiang L, Liu D, Luo H, Zhao Z.
Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry. Fermentation. 2023; 9(2):146.
https://doi.org/10.3390/fermentation9020146
Chicago/Turabian Style
Chen, Hongfan, Xin Nie, Tao Peng, Lu Xiang, Dayu Liu, Huailiang Luo, and Zhiping Zhao.
2023. "Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry" Fermentation 9, no. 2: 146.
https://doi.org/10.3390/fermentation9020146
APA Style
Chen, H., Nie, X., Peng, T., Xiang, L., Liu, D., Luo, H., & Zhao, Z.
(2023). Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry. Fermentation, 9(2), 146.
https://doi.org/10.3390/fermentation9020146
