Flavor changes of fermented sturgeon during processing analyzed based on electronic nose and electronic tongue technology

doi:10.11882/j.issn.0254-5071.2021.08.034

ZENG Shiyu, CAI Rangzhuoma, ZHANG Xiaoping, ZHANG Meiyan, ZHAO Feng

China Brewing ›› 2021, Vol. 40 ›› Issue (8) : 191-195.

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China Brewing ›› 2021, Vol. 40 ›› Issue (8) : 191-195. DOI: 10.11882/j.issn.0254-5071.2021.08.034

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Flavor changes of fermented sturgeon during processing analyzed based on electronic nose and electronic tongue technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(8): 191-195 https://doi.org/10.11882/j.issn.0254-5071.2021.08.034

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