2018-2019年北京工商大学建立食品风味口腔咀嚼模型数据库
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资源简介：
发色菌株的筛选及其在萨拉米香肠中的应用效果评价。口腔模型图片、三种面包CT扫描数据、面包咀嚼书屋团质构变化与感官数据、面包咀嚼不同阶段形态变化、面包物理性质与口腔生理参数相关性分析、不同影响因素对面包食物团粘附力的影响、不同人群咀嚼过程中唾液的分泌
Screening of color-producing strains and evaluation of their application effects in salami sausages. Oral model images, CT scan data of three types of bread, texture changes and sensory data of bread boluses during chewing, morphological changes of bread at different chewing stages, correlation analysis between the physical properties of bread and oral physiological parameters, effects of different influencing factors on the adhesive force of bread boluses, and saliva secretion during chewing among different populations.
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北京工商大学创建时间：
2021-10-15
搜集汇总
数据集介绍
以上内容由遇见数据集搜集并总结生成
