Study on the Relationship between Taste Profile and Microorganism of Naturally Fermented Soybean Paste based on Electronic Tongue Technology

XIE Meng-xi; WU Ri-na; JIANG Jing; AN Fei-yu; QIU Bo-shu; WU Jun-rui

doi:10.13982/j.mfst.1673-9078.2019.1.006

Home>Articles>Study on the Relationship between Taste Profile and Microorganism of Naturally Fermented Soybean Paste based on Electronic Tongue Technology

DOI: 10.13982/j.mfst.1673-9078.2019.1.006

Study on the Relationship between Taste Profile and Microorganism of Naturally Fermented Soybean Paste based on Electronic Tongue Technology

XIE Meng-xi

WU Ri-na

JIANG Jing

AN Fei-yu

QIU Bo-shu

WU Jun-rui

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Publication Date：2019-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：7( 37-43 )

Modern Food Science & Technology

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2019,35(1)