Work

Deciphering Flavor Characteristics and Brand Differences of Braised Sauce Used for Guilin Rice Noodles

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70935

Authors: Yunyan Jiang, Yuan Luo, Yuan Luo, Xinhui Li, Xinhui Li, Yanghe Luo, Yanghe Luo, Xiaochun Li, Xiaochun Li

Institutions: Guangxi Normal University, Hezhou University, Guangxi University of Science and Technology

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G6941941770

OpenAlex ID: W7130518243

FWCI:

Cites: 14

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