RECENT INSIGHTS INTO THE MECHANISMS OF TASTE TRANSDUCTION AND MODULATION

被引：3

作者：

SCHIFFMAN, SS

机构：

来源：

FOOD CHEMISTRY | 1986年 / 21卷 / 04期

关键词：

D O I：

10.1016/0308-8146(86)90062-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：259 / 281

页数：23

共 27 条

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