Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue
WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan
(1. Beijing Academy of Food Sciences, Beijing 100068, China; 2. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan. Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue[J]. FOOD SCIENCE, 2021, 42(14): 170-179.