上海交大研究生院主页平台管理系统刘源--上海交大食品风味感知创新团队-- Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

所在单位：农业与生物学院
职称：教授
电子邮箱：y_liu@sjtu.edu.cn
教师拼音名称：liuyuan
性别：男
在职信息：在职

论文成果

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Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

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发表刊物：Food Research International
ISSN号：09639969
是否译文：否
发表时间：2020-11-01
论文类型：期刊论文
发表时间：2020-11-01

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