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280 积分 2023-05-13 加入
Sensory-Directed Characterization of Key Aroma-Active Compounds for High-Salt Dilute-State Fermented Soy Sauce
24天前
已完结
Effects of heat treatment on the profile of volatile flavor components in bamboo shoots
2个月前
已完结
Relating Food Engineering to Cooking and Gastronomy
3个月前
已完结
Identification of Mango Key Sweetening Aromas and Decoding of Their Odor-Taste Association
4个月前
已关闭
Strategies and mechanisms of sweetness enhancement in food
4个月前
已完结
Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques
5个月前
已完结
Sequential unfolding of novelty and pleasantness appraisals of odors: Evidence from facial electromyography and autonomic reactions
6个月前
已完结
The role of cysteine and cysteine–S conjugates as odour precursors in the flavour and fragrance industry
8个月前
已完结
An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception
10个月前
已完结
The cells and logic for mammalian sour taste detection
1年前
已完结
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