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Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy.
Yu, Shanshan; Huang, Xingyi; Wang, Li; Chang, Xianhui; Ren, Yi; Zhang, Xiaorui; Wang, Yu.
Affiliation
  • Yu S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Huang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: h_xingyi@163.com.
  • Wang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Chang X; College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: cxh5286@whpu.edu.cn.
  • Ren Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Zhang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
  • Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Food Chem ; 405(Pt B): 134859, 2023 Mar 30.
Article in En | MEDLINE | ID: mdl-36401895
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycine max / Fabaceae Limits: Humans Country/Region as subject: Asia Language: En Journal: Food Chem Year: 2023 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: Glycine max / Fabaceae Limits: Humans Country/Region as subject: Asia Language: En Journal: Food Chem Year: 2023 Document type: Article Affiliation country: China Country of publication: United kingdom