Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology.
- Resource Type
- Article
- Source
- Foods; May2022, Vol. 11 Issue 9, p1330-1330, 14p
- Subject
ELECTRONIC tongues THAWING FLAVOR UMAMI (Taste) ION mobility spectroscopy BITTERNESS (Taste) ANALYTICAL chemistry PRODUCTION control - Language
- ISSN
- 23048158