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- [1]期刊论文，The development of a lexicon for Jinhua dry-cured ham and its application to discriminate samples us,Journal of Sensory Studies,2023/02/01
- [2]会议论文，A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogur,JOURNAL OF DAIRY RESEARCH,2022/04/01
- [3]期刊论文，Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, de,OENO ONE,2022/03/01
- [4]期刊论文，Exploring the relationships between perceived umami intensity, umami components and electronic tongu,FOOD CHEMISTRY,2022/01/01
- [5]期刊论文，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,2022/11/01
- [6]期刊论文，油脂的风味及感知,食品与生物技术学报,2022/03/01,陈艳萍
- [7]期刊论文，市售人造肉饼食用品质评价,中国食品学报,2022/04/01
- [8]会议论文，Strategies to improve meat-like properties of meat analogs meeting consumers' expectations,BIOMATERIALS,2022/08/01,陈艳萍
- [9]期刊论文，Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder,,Molecules,2022/09/01,陈艳萍
- [10]期刊论文，三个品种白切鸡食用品质评价,食品工业科技,2021/01/01