reference/17532700

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/17532700

Outgoing Links

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contentType	Evaluation Study\|Journal Article
endingPage	4493
issn	1097-0010 0022-5142
issueIdentifier	13
pageRange	4484-4493
publicationName	Journal of the Science of Food and Agriculture
startingPage	4484
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bibliographicCitation	Zheng B, Liu Y, He X, Hu S, Li S, Chen M, Jiang W. Quality improvement on half‐fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP‐1 fermentation. J Sci Food Agric. 2017 Apr 10;97(13):4484–93. doi: 10.1002/jsfa.8313.
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date	2017-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1002/jsfa.8313 https://pubmed.ncbi.nlm.nih.gov/28294344
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Quality improvement on half‐fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP‐1 fermentation
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Total number of triples: 45.