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机译:NACL对四川辣椒油树脂引发的血色感觉动态感知的影响
Beijing Forestry Univ Coll Biol Sci & Technol Beijing 100083 Peoples R China;
China Natl Inst Standardizat Food & Agr Standardizat Inst Beijing 102200 Peoples R China;
China Natl Inst Standardizat Food & Agr Standardizat Inst Beijing 102200 Peoples R China;
China Natl Inst Standardizat Food & Agr Standardizat Inst Beijing 102200 Peoples R China;
China Natl Inst Standardizat Food & Agr Standardizat Inst Beijing 102200 Peoples R China;
China Natl Inst Standardizat Food & Agr Standardizat Inst Beijing 102200 Peoples R China;
Tsinghua Univ Sch Social Sci Dept Psychol Beijing 100084 Peoples R China;
Beijing Forestry Univ Coll Biol Sci & Technol Beijing 100083 Peoples R China;
Beijing Forestry Univ Coll Biol Sci & Technol Beijing 100083 Peoples R China|Tsinghua Univ Sch Social Sci Dept Psychol Beijing 100084 Peoples R China|China Natl Inst Standardizat Food & Agr Standardizat Inst Beijing 102200 Peoples R China;
Pungency; perception; dynamic; NaCl; Sichuan pepper;
机译:四川胡椒沙勒斯汀引发的刺激性感应对较年轻人和较老年群体盐炎感官感知的影响
机译:在NaCl模型溶液中提高四川胡椒油树脂盐炎的感知
机译:胡椒油树脂刺激性原理的定量分析:三种分析方法的比较研究
机译:振动感受到聆听音乐的感知和敏感性的影响
机译:语境变化对时间感知,概率学习和决策动态的影响
机译:使用感觉的时间优势评估用不同烹饪方法和育肥期制备的和牛牛腰的感觉知觉的动力学
机译:超声辅助酶促酶萃取羟基 - Sanshool化合物的两川辣椒氢化物渣:优化,量化和刺激性贡献评价