Published in
Elsevier, Food Chemistry, (445), p. 138795, 2024
DOI: 10.1016/j.foodchem.2024.138795
Links
Tools
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
Journal article published in 2024 by
Yue Kong,
Zenan Wu,
Yanhui Li,
Zimeng Kang,
Lu Wang,
Fengying Xie,
Dianyu Yu
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 