Lv3
206 积分 2024-09-10 加入
Qualitative discrimination and quantitative prediction of salt in aqueous solution based on near-infrared spectroscopy
4小时前
待确认
Activity coefficients of sodium, potassium, and nitrate ions in aqueous solutions of NaNO3, KNO3, and NaNO3+KNO3 at 25�C
19天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
1个月前
已完结
Effect of long-term smoking on salivary flow rate and salivary pH
1个月前
已完结
Enhanced salt perception of soy sauce based on emulsion salt reduction strategy
1个月前
已完结
Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation
2个月前
已完结
Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
2个月前
已关闭
Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations
3个月前
已完结
Development of a New Salt of Piperine with Toluene Sulfonic Acid and Its Anti-Inflammation Effect In Vivo
3个月前
已完结
Variations in basic taste perception and body mass index
6个月前
已完结
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