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Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology.
Yang, Menglu; Huang, Jun; Zhou, Rongqing; Qi, Qi; Peng, Can; Zhang, Lin; Jin, Yao; Wu, Chongde; Tang, Qiuxiang.
Afiliación
  • Yang M; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Huang J; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Zhou R; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China. Electronic address: zhourqing@scu.edu.cn.
  • Qi Q; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Peng C; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Zhang L; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Jin Y; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Wu C; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
  • Tang Q; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Food Res Int ; 138(Pt A): 109753, 2020 12.
Article en En | MEDLINE | ID: mdl-33292936
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Compuestos Orgánicos Volátiles Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá
Texto completo
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Imprimir
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Compuestos Orgánicos Volátiles Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá