Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose-Reference-Cited by-同舟云学术

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Published:2024-01 Issue:1 Volume:13 Page:313-326
ISSN:2097-0765
Container-title:Food Science and Human Wellness
language:en
Short-container-title:

Author:

Xu Na,Zeng Xianming,Wang Peng,Chen Xing,Xu Xinglian,Han Minyi

Publisher

Tsinghua University Press

Reference64 articles.

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