Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
| Autor: | Xu, Kunli, Zhang, Zheting, Jiang, Kexin, Yang, Aolin, Wang, Tielong, Xu, Lingyun, Li, Xiaodong, Zhang, Xiaoli, Meng, Fanyu, Wang, Bei |
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| Zdroj: | In Food Chemistry 15 January 2024 431 |
| Databáze: | ScienceDirect |
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