基于全身体积描记技术评估代表性辣感风味物质的感官刺激强度
刘富强, 郭露露, 毛健, 柴国璧, 张启东, 张文娟, 刘兴余, 张天兵, 谢寄清, 谢剑平
Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography
LIU Fuqiang, GUO Lulu, MAO Jian, CHAI Guobi, ZHANG Qidong, ZHANG Wenjuan, LIU Xingyu, ZHANG Tianbing, XIE Jiqing, XIE Jianping
食品科学
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2024, (17): 17
-25
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DOI: 10.7506/spkx1002-6630-20231227-234