机译:味觉系统客观评价抹茶的涩味和鲜味强度
National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization (NARO), 2769 Kanaya, Shimada,Shizuoka 428-8501, Japan;
National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan;
Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi, Kanagawa 243-8555, Japan;
matcha; green powdered tea; taste sensor; astringent taste; umami taste Abbreviations: EGCg; (-)-epigallocatechin-3-O-gallate; EIT; estimated intensity of taste; EIT_(ast); estimated intensity of astrin-gent taste; EIT_(uma); estimated intensity of umami taste; MSG; monosodium glutamate; PVPP; polyvinylpolypyrrolidone;
机译:实验室间试验中使用味觉传感器系统对叶型绿茶的涩味和鲜味强度值的偏差
机译:味道传感器系统在互联试验中使用味道传感器系统偏离叶片绿茶的炎热和梅花味强度值
机译:味觉传感器客观评价黑乌龙茶苦涩味强度的方法
机译:味精(MSG)和味mGluR4(鲜味受体的候选者)
机译:大鼠邦氏味觉区域中味觉强度信息的神经编码。
机译:利用脑电波和味觉生物传感器系统对韩国马格利酒进行生物特征分析和评估
机译:在互借性试验中使用味道传感器系统偏离叶片绿茶的涩味和熏蒸强度值的偏差