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20 积分 2026-03-19 加入
The dissection of tomato flavor and key nutrients: Chemical composition, biological function and molecular regulation
54分钟前
待确认
Analysis of main aroma components of Zherong white tea and establishment of machine learning model for sensory evaluation
5小时前
已完结
Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science
1个月前
已完结
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
3个月前
已完结
Evaluation of flavor perception of strong-aroma Baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques
5个月前
已完结
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