化学计量学在食品风味领域的应用进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 307, doi. 10.7506/spkx1002-6630-20240328-214
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Works matching AU 江 滔
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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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3
数据挖掘与建模技术在食品嗅觉和味觉感知与情绪认知中的应用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 1, doi. 10.16429/j.1009-7848.2024.07.001
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