Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.

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作者： Yan,Huang ^[1] ; Dandan,Pu ^[1] ; Zhilin,Hao ^[1] ; Li,Liang ^[1] ; Jing,Zhao ^[2] ; Yizhuang,Tang ^[1] ; Yuyu,Zhang ^[1]

作者单位： Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. ^[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. ^[2]

关键词 additional experiment sensory evaluation sheep tail fat spearman correlation analysis taste compound

DOI 10.3390/foods11070896

PMID 35406983

发布时间 2023-03-08

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Foods (Basel, Switzerland)

2022年11卷7期

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Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.

Foods (Basel, Switzerland)

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Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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