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
收藏
页码：259 / 281
页数：23
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