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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 12
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Review

Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties

Siying LiDepartment of Biosystems Engineering, Zhejiang University, Hangzhou, ChinaView further author information
,
Dongdong DuDepartment of Biosystems Engineering, Zhejiang University, Hangzhou, ChinaView further author information
,
Jun WangDepartment of Biosystems Engineering, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
View further author information
&
Zhenbo WeiDepartment of Biosystems Engineering, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
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Pages 3764-3793 | Published online: 19 Oct 2022

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He-He Tian, Xu-Hui Huang & Lei Qin. (2023) Insights into application progress of seafood processing technologies and their implications on flavor: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Articles from other publishers (1)

Yan Lei, Wenchao Cai, Zhuang Guo, Chunhui Shan & Yurong Wang. (2024) Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics. LWT 192, pages 115733.
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