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1 Ergebnisse
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Identification of characteristic flavor quality of ceramic-..:
Ping, Chunyuan
;
Liu, Yuanqi
;
Bi, Jicai
...
Food Chemistry: X. 23 (2024) - p. 101640 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101640
RT Journal T1
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101640&Exemplar=1&LAN=DE A1 Ping, Chunyuan A1 Liu, Yuanqi A1 Bi, Jicai A1 Cai, Xuemei A1 Li, Xiang A1 Qiao, Mingfeng PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 23 SP 101640 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101640 DO https://doi.org/10.1016/j.fochx.2024.101640 SF ELIB - SuUB Bremen
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