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机译:用电子舌评估味精,肌苷二钠和鸟苷酸味鲜味
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,Institute of Agro-Products Processing Science and Technology, CAAS, Beijing 100193, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,China National Research Institute of Food & Fermentation Industries, Beijing 100027, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China;
College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China,National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China;
sensor; electronic tongue; umami; MSG; IMP; GMP;
机译:谷氨酸钠,肌苷二钠,鸟嘌呤二钠,赖氨酸和牛磺酸可通过用KCl替代50%和75%的NaCl来改善发酵香肠的感官质量。
机译:高效液相色谱法用于共同测定脱水肉汤中的风味增强剂味精,鸟苷酸二钠和肌苷二钠
机译:电子舌建立鲜味肽与谷氨酸钠协同作用新评价方法的建立
机译:味精(MSG)和味mGluR4(鲜味受体的候选者)
机译:味精在大鼠真菌状乳头味觉细胞中的转导机制。
机译:通过化学分析当量鲜味浓度和电子舌头系统鉴定熟牛肉中的鲜味
机译:用电子舌法评价乌马姆味道八种风味增强剂