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
FOOD SCIENCE
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2024, (17): 17
-25
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DOI: 10.7506/spkx1002-6630-20231227-234
