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About this Agricultural and Biological Sciences article
Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution by He, Rong-Qiang; Wan, Peng; Liu, Jie; Chen, De-Wei is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- He, Rong-Qiang; Wan, Peng; Liu, Jie; Chen, De-Wei
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)
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