Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS by Lu Gao, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang, Kui Zhong

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Current Research Status of Open-ended Questions in Food Research and Development by Bingqi SHAN, Songyu LIU, Chunguang WANG, Ruihan YOU, Hao SONG, Kui ZHONG, Bolin SHI, Baoqing ZHU

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Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk by Yufang Su, Houyin Wang, Ziyan Wu, Lei Zhao, Wenqiang Huang, Bolin Shi, Jian He, Sisi Wang, Kui Zhong

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Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage by Yilin Li, Kui Zhong, Xue Wang, Houyin Wang, Yongjiu Zhang, Bolin Shi, Huarong Luo, Lei Zhao, Shilong Jiang, Sisi Wang

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Monitoring volatile changes in infant formula during long-term storage at room temperature by Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao, Sisi Wang

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Tsinghua facial expression database - A database of facial expressions in Chinese young and older women and men: Development and validation. by Tao Yang, Zeyun Yang, Guangzheng Xu, Duoling Gao, Ziheng Zhang, Hui Wang, Shiyu Liu, Linfeng Han, Zhixin Zhu, Yang Tian, Yuqi Huang, Lei Zhao, Kui Zhong, Bolin Shi, Juan Li, Shimin Fu, Peipeng Liang, Michael J Banissy, Pei Sun

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