Neurophysiological and multimodal sensory evaluation of baijiu and food pairing liking

已完结 10 由浮生渡尘发布于 2026/3/31 10:54:04

DOI:10.1016/j.foodres.2025.117451
作者：Yu Fu ,?Cheng Wang ,?Guoliang He ,?Shaohui Fan ,?Deliang Wang ,?Gaochong Lv ,?Lucas P.J.J. Noldus ,?Ting Jiang ,?Jie Huangfu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Chinese baijiu, a cornerstone of culinary traditions, exhibited diverse flavor profiles that remained poorly understood in food-pairing contexts. This study integrated sensory evaluation, ne

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