Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds
风味
感觉系统
芳香
食品科学
解码方法
感官分析
化学
计算机科学
生物
神经科学
电信
作者
Ziqiang Wang,Tianjie Nie,Yue Gao,Huiying Zhang,Haitao Chen,Shuqi Wang,Baoguo Sun