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校正:优化番茄 (Solanum lycopersicum L.) 汁的发酵过程,并分析发酵过程中的代谢物

Lei Zhao1, Ruxianguli Maimaitiyiming1, Jingyang Hong1

  • 1School of Life Science and Technology, Xinjiang University, Urumqi, China.

Frontiers in nutrition
|June 3, 2024
PubMed
概括

这项研究纠正了之前的一篇文章DOI. 它确保准确引用和检索有关营养和健康的科学研究.

科学领域:

  • 营养科学 营养科学
  • 生物医学研究生物医学研究
关键词:
在UHPLC-QE-MS/MS中使用.发酵 发酵 发酵 发酵响应表面方法的方法.超氧化物脱酶的作用番茄果汁 番茄果汁 番茄果汁

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