Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS
Binghong Gao, Xiaobo Hu, Ruiling Li, Ying Zhao, Ying Zhao, Yonggang Tu, Yan Zhao, Yan Zhao
Topics & Concepts
UmamiYolkElectronic tongueChemistryTasteFood scienceFlavorChromatographyBiochemistryAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing TechniquesBiochemical effects in animals