机构地区: 南昌大学生命科学与食品工程学院
出 处: 《南昌大学学报(理科版)》 1995年第4期374-379,共6页
摘 要: 对人工液膜、双层脂质膜、醋酸纤维膜三种味觉传感器的传用性能进行了比较研究,为建立测定味觉反应的定性、定量方法进行了初步探讨。 Sensory characterization of artificial bilayer lipid membrane,liquid membrane and cellu-lose acetatec celluioxe membrane as taste sensors were studied. The qualitative and quantitaivemethods to measure the taste reaction and the mechanisms of the taste sensor were explored.