Characterisation of aroma-active compounds in Guilin...

Food Chemistry 2020 / 08 Vol. 321

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

He, Rong-Qiang, Wan, Peng, Liu, Jie, Chen, De-Wei
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Volume:
321
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126739
Date:
August, 2020
File:
PDF, 301 KB
2020
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