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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
21天前
已完结
Role of free amino acids and peptides in food taste
21天前
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Role of free amino acids and peptides in food taste
21天前
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Enhancement of canine taste responses to umami substances by salts
1个月前
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A unified approach to interpreting model predictions
1个月前
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Basic properties of umami and effects on humans
1个月前
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Taste-active components in some foods: A review of Japanese research
1个月前
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Programmed emulsions for sodium reduction in emulsion based foods
1个月前
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Recent advances in inductively coupled plasma optical emission spectrometry
1个月前
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Quantitative descriptive analysis and electronic nose combined with machine learning methods to quickly predict consumer preference for Cheddar cheese
1个月前
已完结
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