中央民族大学：Fengke Lin, Fei Cai, Binsheng Luo, et al. Variation of Microbiological and Biochemical Profiles of Laowo Dry-cured Ham, an Indigenous Fermented Food,During Ripening by GC-TOF-MS and UPLC-QTOF-MS. Journal of Agricultural and Food Chemistry 2020 Jul 24. IF=4.192