Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue
Silver carp is a one of the most important freshwater fish species in China, and is popular when making soup in the Chinese dietary culture. In order to investigate the profile of fish soup tastes and flavours cooked using different regions of the same fish, the silver carp was cut into four differe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2020-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202002-0002_effective-discrimination-of-flavours-and-tastes-of-chinese-traditional-fish-soups-made-from-different-regions-o.php |