Classification and evaluation of walnut kernel pellicle taste quality based on electronic tongue technology

doi:10.13995/j.cnki.11-1802/ts.024127

LIU Yuxia, ZHANG Ling, ZHANG Xiaojun, YANG Xiao, YANG Chun, QU Jin, LIU Qunlong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 258-263.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 258-263. DOI: 10.13995/j.cnki.11-1802/ts.024127

Classification and evaluation of walnut kernel pellicle taste quality based on electronic tongue technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(19): 258-263 https://doi.org/10.13995/j.cnki.11-1802/ts.024127

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Received	Revised
2020-04-02	2020-05-21
Issue Date
2020-11-02

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