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Advancing research on odor-induced sweetness enhancement: A EEG local-global fusion transformer network for sweetness quantification combined with EEG technology
14天前
已完结
酿酒酵母（Saccharomyces cerevisiae）与选定的乳酸菌（LAB）共同发酵以降低苦味并提升香气品质的潜力
20天前
已完结
Advancing research on odor-induced sweetness enhancement: A EEG local-global fusion transformer network for sweetness quantification combined with EEG technology
1个月前
已完结
The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor
7个月前
已完结
Natural Extracts for Antibacterial Applications
9个月前
已完结
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