Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Autor:	Bao Lou, Lihua Chen, Wenhua Zeng, Yuzhi Rong
Rok vydání:	2021
Předmět:	Taste biology Chemistry Umami Food science biology.organism_classification Industrial and Manufacturing Engineering Aroma Food Science Shrimp
Zdroj:	International Journal of Food Science & Technology. 56:6311-6321
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15304
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c9885d361f3519c74918e9e100780bac https://doi.org/10.1111/ijfs.15304 Zobrazit plný text záznamu Plný text