[1]食品风味化学、感官分析科学、呈味机制
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[1]2018.12～至今
欧宝app官方网站下载农业与生物学院 | 助理教授
[2]2018.6～2018.12
香港中文大学 | 研究助理
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- [1] A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt, JOURNAL OF DAIRY RES 2022/04/01
- [2] Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test, OENO ONE 2022/03/01
- [3] Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices, FOOD CHEMISTRY 2022/01/01
- [4] 消费者感官评价对酸奶品质提升的导向研究, 食品安全质量检测学报 2022/11/01