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机译:饮料对吃辛辣鸡肉引起的残留辣味的影响:时间强度分析
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA;
Beverage; milk; palate cleanser; spiciness; spicy food; time-intensity analysis;
机译:香辣兔肉包装产品的菌群分析与防治
机译:辛辣兔肉包装产品的植物群分析与控制
机译:辛辣肉类替代品的原材料基础纹理小麦蛋白和合适的香料混合物使得灵活的解决方案
机译:欧盟辛辣工程中辣椒基因型的大规模表型和数据分析
机译:人格和经验对辛辣食物的感知,喜好和摄取的影响。
机译:人格特质对辛辣食物喜好和摄取的影响中的性别差异
机译:残留饲料摄入量(RFI)对生长幼韩鸡肉中的风味前体和生物分子的显着影响
机译:放射对贮藏鸡肉pH值,游离水,肉膨胀和挥发性有机物浓度的影响。