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Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and

Chunyuan Ping1,2, Xiaoqing Deng1, Ziyuan Guo1,3

  • 1College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China.

Food Chemistry: X
|August 27, 2024
PubMed

Keywords:
Bionic sensesHS-GC–MSLinjiangsi broad bean pasteVolatile organic compounds

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