Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Published 2020 View Full Article

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Title
Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution
Authors
Keywords
Sufu, Aroma-active compounds, Umami aftertaste and palatability, GC–MS–O
Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages 126739
Publisher
Elsevier BV
Online
2020-04-02
DOI
10.1016/j.foodchem.2020.126739

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