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Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste
12天前
已完结
The effect of allyl isothiocyanate addition on consumers' saltiness perception
14天前
已关闭
Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations
17天前
已完结
Gustatory thresholds and obesity: a comparative study of five main tastes
21天前
已完结
Long-term culture and morphological maturation of taste organoids enhance taste discrimination in a biomimetic biosensor
21天前
已完结
Salty, bitter, sweet and sour survive unscathed
21天前
已完结
Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and composition
21天前
已完结
The development of an emotion lexicon for spicy food flavor experience
21天前
已完结
The human allicin-proteome: S-thioallylation of proteins by the garlic defence substance allicin and its biological effects
26天前
已完结
Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinaleRoscoe): a review
28天前
已完结
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