Evaluation of sweet sauce characteristic taste based on electronic tongue technology

Hongyu Tian; Baoguo Sun; Lu Wang; Mingquan Huang

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Evaluation of sweet sauce characteristic taste based on electronic tongue technology

Hongyu Tian ; Baoguo Sun ; Lu Wang ¹ ; Mingquan Huang ²

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Hongyu Tian et al. Evaluation of sweet sauce characteristic taste based on electronic tongue technology. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-of-sweet-sauce-characteristic-taste-based-on-electronic-tongue-techno?lang=en>. Acesso em: 06 Nov. 2026. Copy citation

Hongyu Tian, 2022, Evaluation of sweet sauce characteristic taste based on electronic tongue technology. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-of-sweet-sauce-characteristic-taste-based-on-electronic-tongue-techno?lang=en>. Copy citation

Hongyu Tian. (2022, May). Evaluation of sweet sauce characteristic taste based on electronic tongue technology. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Hongyu Tian, Evaluation of sweet sauce characteristic taste based on electronic tongue technology. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-of-sweet-sauce-characteristic-taste-based-on-electronic-tongue-techno?lang=en Copy citation

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¹ Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University ;

² Beijing Technology and Business university

Track

Sensory and Consumer Science

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