Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time
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Title
Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time
Authors
Keywords
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Journal
MOLECULES
Volume 27, Issue 3, Pages 601
Publisher
MDPI AG
Online
2022-01-19
DOI
10.3390/molecules27030601
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