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1 Ergebnisse
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Application of sensory evaluation, GC-ToF-MS, and E-nose to..:
Xu, Yuan
;
Chen, Yan Ping
;
Deng, Shaolin
...
Food Research International. 137 (2020) - p. 109669 , 2020
Link:
https://doi.org/10.1016/j.foodres.2020.109669
RT Journal T1
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2020.109669&Exemplar=1&LAN=DE A1 Xu, Yuan A1 Chen, Yan Ping A1 Deng, Shaolin A1 Li, Chunbao A1 Xu, Xinglian A1 Zhou, Guanghong A1 Liu, Yuan PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 137 SP 109669 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2020.109669 DO https://doi.org/10.1016/j.foodres.2020.109669 SF ELIB - SuUB Bremen
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