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40 积分 2026-03-19 加入
Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science
20小时前
待确认
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
2个月前
已完结
Evaluation of flavor perception of strong-aroma Baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques
3个月前
已完结
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