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Search Results - 安琪酵母股份有限公司酵母功能湖北省重点实验室,湖北宜昌 443003%西南大学食品科学学院,重庆 400715
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基于游离氨基酸和感官鲜度评价的复合鲜味产品的呈味特征分析
by
刘新
,
刘政芳
,
张彦
,
付余
,
张宇昊
,
张西贝
,
余奇
,
张凤兵
,
揭刚
Published in
食品工业科技
(01.04.2023)
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Journal Article
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engineering
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free amino acids
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partial least squares
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principal component analysis
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sensory evaluation of umami
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taste characteristics
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umami
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Chinese
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DOAJ Directory of Open Access Journals
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