Lv6
2960 积分 2024-07-20 加入
Highly stable, controllable, and antibacterial nanocellulose-stabilized aroma emulsions via interfacial self-assembly strategy
8天前
已完结
Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma release
17天前
已完结
Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis
19天前
已完结
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
19天前
已完结
Recent trends in aroma release and perception during food oral processing: A review
19天前
已完结
The effects of scent on consumer behaviour
19天前
已完结
The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing
19天前
已完结
Scent and chemistry: the molecular world of odors
19天前
已关闭
Smell images and the flavour system in the human brain
19天前
已完结
“香料感官品评”课程教学改革的探索与实践
20天前
已完结
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