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heliyon(1)

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flavor(1)
ingredients(1)
intelligent senses(1)
molecular senses(1)
yu-shiang shredded pork(1)

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Jia Chen AND Xuemei Cai AND Junliang Liu AND Can Yuan AND Yuwen Yi AND Mingfeng Qiao(0)

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college of food, sichuan tourism university, chengdu 610100, china.(1)
culinary science key laboratory of sichuan province, sichuan tourism university, chengdu 610100, china(1)
institute of urban agriculture, chinese academy of agricultural sciences, chengdu national agricultural science & technology center, chengdu 610213, china(1)

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2024(1)

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资源类型: 外文期刊

作者:Jia Chen(精确检索)

作者:Xuemei Cai(精确检索)

作者:Junliang Liu(精确检索)

作者:Can Yuan(精确检索)

作者:Yuwen Yi(精确检索)

作者:Mingfeng Qiao(精确检索)

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1Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue

作者： Jia Chen; Xuemei Cai; Junliang Liu; Can Yuan; Yuwen Yi; Mingfeng Qiao; SCIE（2024版）

机构： Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; College of Food, Sichuan Tourism University, Chengdu 610100, China.; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China;

来源：Heliyon

关键词： Flavor Ingredients Intelligent senses Molecular senses Yu-shiang shredded pork