| 标题 |
SensoryCharacterization ofChicken soup at different temperatures by using check-all-that-apply (CATA) analysis and temporal dominance of sensations (TDS) |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Mingcheng Zhang; Luyi Jin; Peng Yu; Ming Li; Di Yu; et al 出版日期:2025-08-10 |
| 求助人 | |
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(2025-6-4)