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

Song Huan-lu

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (08) : 126-130.

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PDF(331 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (08) : 126-130. DOI: 10.13995/j.cnki.11-1802/ts.2011.08.034
Food and Fermentation Industries

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(08): 126-130 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.034

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