换一批Sensory properties of chile pepper heat - and its importance to food quality and cultural preference.
第一作者：
Ivette,Guzmán
第一单位：
Chile Pepper Institute, Department of Plant & Environmental Sciences, College of Agricultural, Consumer, and Environmental Sciences, New Mexico State University, 945 College Drive, Las Cruces, 88003, NM, USA. Electronic address: ivguzman@nmsu.edu.
作者：
主题词
辣椒属(Capsicum);多数赞同(Consensus);农作物(Crops, Agricultural);食品标签(Food Labeling);偏食(Food Preferences);水果(Fruit);指导方针(主题)(Guidelines as Topic);人类(Humans);口腔黏膜(Mouth Mucosa);新墨西哥(New Mexico);感觉(Sensation);种特异性(Species Specificity);味觉(Taste);味知觉(Taste Perception);科学术语(主题)(Terminology as Topic);时间因素(Time Factors)
DOI
10.1016/j.appet.2017.06.026
PMID
28662907
发布时间
2018-10-22
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