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Original Articles

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Huai-Xiang TianDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information

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Ya-Jing ZhangDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information

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Lan QinScience & Technology Platform, Sensory Group, Nestlé R&D Centre Shanghai Ltd, Shanghai, ChinaView further author information

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Chen ChenDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information

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Yuan LiuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaView further author information

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Hai-Yan YuDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai, ChinaCorrespondence[email protected]
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