Application of electronic tongue in umami detection and soy sauce refining process
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference37 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Novel competitive electrochemical impedance biosensor for the ultrasensitive detection of umami substances based on Pd/Cu-TCPP(Fe);Food Chemistry;2024-04
2. Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides;Food Bioscience;2023-12
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