Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
Release time:2024-01-02Hits:
Impact Factor:
6.8
Affiliation of Author(s):
食品科技学院
Journal:
FOOD SCIENCE AND HUMAN WELLNESS
Co-author:
Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi
