Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

10.1111/jfpp.15652

Saved in:
Bibliographic Details
Main Authors: Kong, Yan, Zhou, Chenchen, Zhang, Lili, Tian, Honglei, Fu, Caili, Li, Xuepeng, Zhang, Yuyu
Other Authors: CHEMISTRY
Format: Article
Published: John Wiley and Sons Inc 2022
Online Access:https://scholarbank.nus.edu.sg/handle/10635/232213
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Be the first to leave a comment!
You must be logged in first

Similar Items