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2024-08-05 加入
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Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
2小时前
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Capacity of oral emulsification determines the threshold of greasiness sensation
1个月前
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Fat taste signal transduction and its possible negative modulator components
1个月前
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Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
1个月前
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Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
1个月前
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In vitro stability study of saliva emulsions: The impact of time, calcium ion and pH
2个月前
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Current Perspectives on Food Oral Processing
2个月前
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Capacity of oral emulsification determines the threshold of greasiness sensation
2个月前
已完结
Food-Oral Processing: Current Progress, Future Directions, and Challenges
2个月前
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Flavor release from traditional dry-cured pork during oral processing
2个月前
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