- Bài báo tạp chí
- Nhan đề: Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation / D.J. Schneider, I. Seuß-Baum and E. Schlich
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Tác giả CN
| Schneider, D.J. | |
Nhan đề
| Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation / D.J. Schneider, I. Seuß-Baum and E. Schlich | |
Mô tả vật lý
| P.36-41 | |
Từ khóa tự do
| 3-AFC | |
Từ khóa tự do
| Burning localization | |
Từ khóa tự do
| Chili consumption | |
Tác giả(bs) CN
| Schlich, E. | |
Tác giả(bs) CN
| Seuß-Baum, I. | |
Nguồn trích
| Advance journal of food science and technology : AJFST-
Số: 1
Tập: 6
Năm: 2014 |
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| 100 | |aSchneider, D.J. |
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| 245 | |aComparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation / |cD.J. Schneider, I. Seuß-Baum and E. Schlich |
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| 300 | |aP.36-41 |
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| 653 | |a3-AFC |
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| 653 | |aBurning localization |
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| 653 | |aChili consumption |
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| 700 | |aSchlich, E. |
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| 700 | |aSeuß-Baum, I. |
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| 773 | |tAdvance journal of food science and technology : AJFST|d2014|v6|i1 |
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| 890 | |c1 |
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