Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor
There are amount of aroma compounds and taste compounds in Zanthoxylum bungeanum, which make it have a unique aroma and taste. Molecular sensory science, as an interdisciplinary technology, is committed to exploring and studying the sensory quality of food at the molecular level, including sensory e...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-11-01
|
| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241131?st=article_issue |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|