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Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue

Chunfang Yang; Donglin Lv; Guiying Wang; Jia Liu; Yanfei Du; Shuai Tang; Jiayan Tan; Guozhou Liao
International Journal of Gastronomy and Food Science · Vol. 40 · pp. 101204 · 2025
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2025-06-01
Publication Year2025
Volume40
Pages101204
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2025.101204
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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