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20 积分 2025-03-19 加入
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
2个月前
已完结
Role of free amino acids and peptides in food taste
2个月前
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Role of free amino acids and peptides in food taste
2个月前
已关闭
Enhancement of canine taste responses to umami substances by salts
3个月前
已完结
A unified approach to interpreting model predictions
3个月前
已完结
Basic properties of umami and effects on humans
3个月前
已完结
Taste-active components in some foods: A review of Japanese research
3个月前
已完结
Programmed emulsions for sodium reduction in emulsion based foods
3个月前
已完结
Recent advances in inductively coupled plasma optical emission spectrometry
3个月前
已完结
Quantitative descriptive analysis and electronic nose combined with machine learning methods to quickly predict consumer preference for Cheddar cheese
3个月前
已完结
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