Work

Evaluation of flavor characteristics in Chinese wheat flour paste using electronic‐nose, electronic‐tongue, and headspace‐gas chromatography‐ion mobility spectrometry at different fermentation stages

Year: 2024

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14017

Authors: Ahmada Ahmada Kh, Si Mi, Hongshuang Tian, Xinjun Xu, Abdullah A. A Abdo, Hamzah Aleryani, Xianghong Wang

Institutions: Hebei Agricultural University, State University of Zanzibar, Ibb University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4404445171

FWCI: 2.147

Cites: 46

Cited by: 11

Related to: 10