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-- An on-line study about consumers' perception and purchasing behavior toward umami seasonings in China

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

当前位置: 上海交大食品风味... >> 科学研究 >> 论文成果 >> An on-line study ...

An on-line study about consumers' perception and purchasing behavior toward umami seasonings in China

点击次数：
发表刊物：FOOD CONTROL
ISSN号：0956-7135
是否译文：否
发表时间：2020-04-01
论文类型：期刊论文
发表时间：2020-04-01

上一条： Umami and bitterness profile of enzymatic protein hydrolysates from cultured Takifugu obscurus by-products

下一条： Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham