Analysis of taste and volatile compounds in new and old brine of Xiangyang mustard root based on electronic tongue, electronic nose and GC-MS

doi:10.11882/j.issn.0254-5071.2021.11.009

FENG Tingchuang, FU Man, XIONG Yingmei, HU Shicheng, HOU Qiangchuan, ZHAO Huijun

China Brewing ›› 2021, Vol. 40 ›› Issue (11) : 49-54.

PDF(1427 KB)

China Brewing ›› 2021, Vol. 40 ›› Issue (11) : 49-54. DOI: 10.11882/j.issn.0254-5071.2021.11.009

Research Report

Analysis of taste and volatile compounds in new and old brine of Xiangyang mustard root based on electronic tongue, electronic nose and GC-MS

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(11): 49-54 https://doi.org/10.11882/j.issn.0254-5071.2021.11.009

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1427 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export