中文

曾宪明

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

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:

7.8
Impact Factor:

7.8
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi
Co-author:

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

2c9e868c8c6c0f4c018c7581b6e107ed
Document Code:

2c9e868c8c6c0f4c018c7581b6e107ed
Volume:

13
Volume:

13
Issue:

1
Issue:

1
Page Number:

313-326
Page Number:

313-326
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-03-01
Date of Publication:

2024-03-01

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