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Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices.
Zhu, Yiwen; Zhou, Xirui; Chen, Yan Ping; Liu, Ziyuan; Jiang, Shui; Chen, Gaole; Liu, Yuan.
Affiliation
  • Zhu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Zhou X; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Chen YP; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Liu Z; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Jiang S; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Chen G; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Liu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.
Food Chem ; 368: 130849, 2022 Jan 30.
Article in En | MEDLINE | ID: mdl-34419796
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Electronic Nose Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Electronic Nose Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom