Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology

Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely <i>Brassica campestris</i> (Bc), <i>Nelumbo nucife...

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Bibliographic Details
Main Authors:	Chenshuo Liu, Enning Zhou, Yuying Zhu, Qiangqiang Li, Liming Wu
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Series:	Foods
Subjects:	bee pollen e-nose e-tongue flavor chemistry
Online Access:	https://www.mdpi.com/2304-8158/13/7/1022

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