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
出版年份 2022 全文链接
标题
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
作者
关键词
-
出版物
MOLECULES
Volume 27, Issue 3, Pages 601
出版商
MDPI AG
发表日期
2022-01-19
DOI
10.3390/molecules27030601
参考文献
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