Work

Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.13652/j.spjx.1003.5788.2024.80450

Authors: QIAN Yang, WANG Xuemei, WANG Chuanming, SHEN Qiuxia, HU Tao

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W6885405822

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