Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue
| العنوان: | Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue |
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| المؤلفون: | Yunping Yao, Guozhong Zhao, Jianbiao Gao, Shu Li, Zhenjia Chen, Yifei Wang, Xiaowen Wang, Qidou Gao |
| المصدر: | International Journal of Food Science & Technology. 55:2599-2607 |
| بيانات النشر: | Wiley, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Taste, chemistry.chemical_compound, Chromatography, Chemistry, Electronic tongue, Silanization, Gas chromatography–mass spectrometry, Sugar, Silane, Industrial and Manufacturing Engineering, Food Science |
| تدمد: | 1365-2621 0950-5423 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::c04a0bbe4edb9298c1437a77109468b4 https://doi.org/10.1111/ijfs.14513 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........c04a0bbe4edb9298c1437a77109468b4 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13652621 09505423 |
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