Home ›
Entities
› academia
› Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue
Research article (Bioengineering, 2022) · cited 21× · AI/ML
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue
Summary
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue is a scholarly article[1].
Key Facts
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Retrieved May 24, 2026, from https://4ort.xyz/entity/flavor-profile-analysis-of-instant-and-traditional-lanzhou-beef-bouillons-using-hs-spme-gc-ms-electronic-nose-and-electr
MLA“Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/flavor-profile-analysis-of-instant-and-traditional-lanzhou-beef-bouillons-using-hs-spme-gc-ms-electronic-nose-and-electr.
BibTeX@misc{4ortxyz_flavor-profile-analysis-of-instant-and-traditional-lanzhou-beef-bouillons-using-hs-spme-gc-ms-electronic-nose-and-electr_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue}}, year = {2026}, url = {https://4ort.xyz/entity/flavor-profile-analysis-of-instant-and-traditional-lanzhou-beef-bouillons-using-hs-spme-gc-ms-electronic-nose-and-electr}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue — https://4ort.xyz/entity/flavor-profile-analysis-of-instant-and-traditional-lanzhou-beef-bouillons-using-hs-spme-gc-ms-electronic-nose-and-electr (retrieved 2026-05-24)
