Funder
National Natural Science Foundation of China
General Program Fund for China National Institute of Standardization
Special Fundamental Research Fund for the Central Public Scientific Research
Science and Technology Program of China State Administration for Market Regulation
Reference56 articles.
1. Consumers' heterogeneity towards salt reduction: insights from a case study with white rice;Antunez;Food Research International,2019
2. American Society of Testing Materials (2004). Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits [S]. ASTM E679-04. West Conshohocken, United States: ASTM International.
3. Thermal taste, PROP responsiveness, and perception. of oral sensations;Bajec;Physiology & Behavior,2008
4. Functional regeneration of glossopharyngeal nerve through micromachined sieve electrode arrays;Bradley;Brain Research,1992
5. Bitter, sweet, salty, sour and umami taste perception decreases with age: sex-specific analysis, modulation by genetic variants and taste-preference associations in 18 to 80 year-old subjects;Barragán;Nutrients,2018
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献