基于恰好标度法的消费者评价结合气相色谱质谱分析植物乳的风味品质.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 240, doi. 10.7506/spkx1002-6630-20241126-181
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Works by 杨傲林
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常用的“静态”和动态感官描述方法综述.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 277, doi. 10.7506/spkx1002-6630-20231129-251
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