上海交大研究生院主页平台管理系统 chenyanping--Home-- Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Language : 中文

陈艳萍

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

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

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Journal:Food Research International

ISSN No.:09639969

Translation or Not:no

Date of Publication:2020-11-01

Indexed by:期刊论文

Date of Publication:2020-11-01

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