Language :
中文
陈艳萍
Home
Scientific Research
Research Field
Paper Publications
Patents
Published Books
Research Projects
Teaching Research
Teaching Resources
Teaching Information
Teaching Achievement
Awards and Honours
Admission Information
Student Information
My Album
Blog
MOBILE Version
Scientific Research
Current position:
Home
>>
Scientific Research
Research Field：
No content
Paper Publications：
More>>
A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt.JOURNAL OF DAIRY RESEARCH.2022
Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test.OENO ONE.2022
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices.FOOD CHEMISTRY.2022
消费者感官评价对酸奶品质提升的导向研究.食品安全质量检测学报.2022
油脂的风味及感知.食品与生物技术学报.2022
市售人造肉饼食用品质评价.中国食品学报.2022
Strategies to improve meat-like properties of meat analogs meeting consumers' expectations.BIOMATERIALS.2022
Patents：
No content
Published Books：
食品感官评定
Research Projects：
More>>
特色南瓜风味品质挖掘与产品开发应用
不同品类特种麦芽特征风味成分的研究
百事产品风味分析与感官评价
君乐宝产品感官测评分析
百事产品风味与感官品质分析评价
常温研发牛奶分子感官组学研究
CellX公司新蛋白产品关键风味与营养成分分析研究
沪ICP备05052060 版权所有©上海交通大学
Click:
