Lv2
190 积分 2023-06-24 加入
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
4小时前
已完结
The Influence of Tourists’ Sensory Experiences of Street Food on Destination Loyalty: The Mediating Roles of Delight and Place Attachment
24天前
已完结
Exploring public opinion on health effects of prepared dishes in China through social media comments
24天前
已完结
Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages
25天前
已完结
Flavour release in the mouth
1个月前
已完结
Transparent objects: Influence of shape and color on depth perception
1个月前
已完结
Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
1个月前
已完结
Sensory perception of creaminess and its relationship with food structure
1个月前
已完结
Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning
2个月前
已完结
Effective use of screening experiments: Some practical experiences
2个月前
已完结
皖公网安备34019202002308
