感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系

章志远，丁兴萃，崔逢欣，白瑞华，蔡函江

Identification of Bitter and Astringent Components in Ma Bamboo Shoots and Their Relationship with Taste by Sensory Evaluation

ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, BAI Ruihua, CAI Hanjiang

食品科学 . 2017, (5): 167 -173 . DOI: 10.7506/spkx1002-6630-201705027