Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation
出版年份 2021 全文链接
标题
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation
作者
关键词
No-salt, Bovine bone protein extract, Switchable GC/GC×GC-Olfactometry-mass spectrometry, Salt-congruent, Aroma
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 147, Issue -, Pages 111559
出版商
Elsevier BV
发表日期
2021-04-22
DOI
10.1016/j.lwt.2021.111559
参考文献
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