上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

Language : 中文

刘源

Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Current position: SJTU-MFFi > Scientific Research > Paper Publications

Hits:

Journal:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN No.:0021-8561

Translation or Not:no

Date of Publication:2019-12-01

Indexed by:期刊论文

Date of Publication:2019-12-01

Pre One:GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Next One:Research on sensing characteristics of three human umami receptors via receptor-based biosensor

Recommend this Article

Click: