Study of pretreatment methods of detecting umami amino acids in braised chicken brine based on film modified sensors

doi:10.13995/j.cnki.11-1802/ts.024023

BO Cunmei, LIU Dengyong, WANG Xiaodan, ZHANG Qingyong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 289-294.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (15) : 289-294. DOI: 10.13995/j.cnki.11-1802/ts.024023

Study of pretreatment methods of detecting umami amino acids in braised chicken brine based on film modified sensors

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(15): 289-294 https://doi.org/10.13995/j.cnki.11-1802/ts.024023

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Received	Revised	Published
2020-03-21	2020-04-22	2020-08-15
Issue Date
2020-08-15

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