教师主页二维码
手机版
常用链接
研究领域
-
食品风味化学、感官分析科学、风味感知机制
论文成果 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
- · Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS.Molecules.2022
- · 三个品种白切鸡食用品质评价.食品工业科技.2021
- · Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooke.Journal of Food Biochemistry.2021
专利
- 暂无内容