HIGHLIGHTS
- who: Xuelu Chi et al. from the College of Animal Science, Xinjiang Agriculture University, Urumchi, China have published the Article: E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 18/Nov/2022
- what: The aim of this study were to investigate the evolution of flavor during processing, speculate the factors that may affect the sensory quality of infant formula milk powder products, which might provide reference for flavor quality_control in . . .
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