Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. To explore the oral processing characteristics of soft-boiled...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Tsinghua University Press
2024-01-01
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| Cyfres: | Food Science and Human Wellness |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S2213453023001404 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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