Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography
This study aimed to investigate the impact of spicy stimuli on the respiratory status of rats inhaling aerosols of spicy substances. The intensity of spicy stimuli was characterized by examining changes in multiple respiratory function indicators. Changes in various respiratory function indicators o...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-09-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-003.pdf |
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