المؤلفون: Xin LUO, Lu DING, Dingyuan XIE, Yan FANG, Yonghao YU

المصدر: Shipin gongye ke-ji, Vol 43, Iss 16, Pp 338-346 (2022)

مصطلحات موضوعية: spicy sensory intensity, capsaicin, physiological indexes of spicy food, saliva flow rate, regression analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/30d73d7a42ef436dabec2fc2062d5203