RCMI Coordinating Center (RCMI CC) Header Logo

Connection

Lang Wu to Taste Perception

Back to Details
This is a "connection" page, showing publications Lang Wu has written about Taste Perception.
Lang Wu
Connection Strength
0.060
Taste Perception
  1. Yu Y, Yan Y, Wu L, Nie Y, Chen S, Xu Y. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. J Food Sci. 2024 Mar; 89(3):1684-1700.
    View in: PubMed
    Score: 0.060
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
RCMI CC is supported by the National Institute on Minority Health and Health Disparities, National Institutes of Health (NIH), through Grant Number U24MD015970. The contents of this site are solely the responsibility of the authors and do not necessarily represent the official views of the NIH

For technical support please contact support