Data from "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry
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https://entrepot.recherche.data.gouv.fr/citation?persistentId=doi:10.15454/2KFMGC
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资源简介：
Raw mass spectrometry data supporting the manuscript "Little impact of NaCl reduction in Swiss-type cheese" submitted to Frontiers in Nutrition, section Food Chemistry. Authors: Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean, Anne Thierry Data were transformed in open format .mzML.
提供机构：
Recherche Data Gouv
创建时间：
2022-03-29
