相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Application of flavor network principle of food pairing to Assamese cuisine from North East India
L. Makinei et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria
Sang Mi Lee et al.
MOLECULES (2019)
FlavorDB: a database of flavor molecules
Neelansh Garg et al.
NUCLEIC ACIDS RESEARCH (2018)
Relating Food Engineering to Cooking and Gastronomy
Jose Miguel Aguilera
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Analysis of Food Pairing in Regional Cuisines of India
Anupam Jain et al.
PLOS ONE (2015)
Neophobia, personal consumer values and novel food acceptance
Ramo Barrena et al.
FOOD QUALITY AND PREFERENCE (2013)
Geography and Similarity of Regional Cuisines in China
Yu-Xiao Zhu et al.
PLOS ONE (2013)
Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS
Hajaratul Najwa Mohamed et al.
MOLECULES (2012)
Flavor network and the principles of food pairing
Yong-Yeol Ahn et al.
SCIENTIFIC REPORTS (2011)
The non-equilibrium nature of culinary evolution
Osame Kinouchi et al.
NEW JOURNAL OF PHYSICS (2008)
Consumer-driven food product development
AR Linnemann et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Geographies of knowing, geographies of ignorance: jumping scale in Southeast Asia
W van Schendel
ENVIRONMENT AND PLANNING D-SOCIETY & SPACE (2002)
Aroma-active components in fermented bamboo shoots
SG Fu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)