自由基随机连接:香料和接口

IF 1.7 Q4 ELECTROCHEMISTRY
K. Rajeshwar
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引用次数: 0

摘要

你有没有想过为什么食物的味道是好是坏?换言之,是什么让一道菜变得美味可口?在我自己进军厨房的过程中,一些烹饪创意表现得异常出色,而另一些则不太成功。然而,除了相对比例和香料之外,这些菜肴的原料并没有太大的不同。我认为关键在于菜肴成分之间的复杂界面;它们以一种我们还不完全理解的方式相互作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Free Radicals Random Connections: Spices and Interfaces
Have you ever wondered why food tastes good or bad? In other words, what makes a given dish delectable to the palate? In my own forays into the kitchen, some culinary creations have turned out exceptionally well while others were less successful. Yet, the raw materials that went into these dishes were not drastically different, except perhaps for the relative proportions and the spices. I posit that the key lies in the complex interfaces between the dish constituents; these interact in a manner that we don’t yet fully understand.
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来源期刊
CiteScore
2.10
自引率
5.60%
发文量
62
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