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Identification of the Non-Volatile Taste-Active Components in Crab Sauce.
Liu, Tian-Tian; Xia, Ning; Wang, Qin-Zhi; Chen, De-Wei.
Affiliation
  • Liu TT; Department of Food Science, Guangxi University, Nanning 530004, China.
  • Xia N; Department of Food Science, Guangxi University, Nanning 530004, China.
  • Wang QZ; Department of Food Science, Guangxi University, Nanning 530004, China.
  • Chen DW; Department of Food Science, Guangxi University, Nanning 530004, China. chendw@gxu.edu.cn.
Foods ; 8(8)2019 Aug 07.
Article in En | MEDLINE | ID: mdl-31394849
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Diagnostic_studies Language: En Journal: Foods Year: 2019 Document type: Article Affiliation country: China Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Diagnostic_studies Language: En Journal: Foods Year: 2019 Document type: Article Affiliation country: China Country of publication: Switzerland