دورية أكاديمية
Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
| العنوان: | Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis |
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| المؤلفون: | Han, ZhuoxuanAff1, Aff2, Zhang, JingAff1, Aff2, Wang, ShuqiAff1, Aff2, IDs00217023044156_cor3, Chen, HaitaoAff1, Aff2, Sun, JieAff1, Aff2, Zhang, NingAff1, Aff2, Zhang, HuiyingAff1, Aff2 |
| المصدر: | European Food Research and Technology. 250(2):603-614 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-023-04415-6 |