机译:有助于对香气糖苷的回报异味感知的细胞变异的因素:气味感官检测阈值,口服微生物酵母和水解在唾液中的作用
The Australian Wine Research Institute;
The Australian Wine Research Institute;
The Australian Wine Research Institute;
The Australian Wine Research Institute;
The Australian Wine Research Institute;
The Australian Wine Research Institute;
The Australian Wine Research Institute;
The Australian Wine Research Institute;
School of Pharmacy and Medical Sciences The University of South Australia;
The Australian Wine Research Institute;
glycosides; sensory detection threshold; oral microbiota; hydrolysis; saliva; intraindividual variation;
机译:有助于对香气糖苷的回报异味感知的细胞变异的因素:气味感官检测阈值,口服微生物酵母和水解在唾液中的作用
机译:通过气味阈值,气味强度和闪蒸GC电子鼻感官评估轻度香气型酒中酯类香气之间的协同作用
机译:通过应用感官分析和呼出气味测量(exom),研究棕榈酒(Elaeis Guineensis)的香气的鼻后感。