分子感官科学及其在食品感官品质评价方面的应用

宋焕禄

The Concept of Molecular Sensory Science and Its Application on Food Sensory Quality Evaluation

Song Huan-lu

食品与发酵工业 . 2011, (08): 126 -130 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.034