B. Shi
发表
Z. Qing,
B. Ji,
B. Shi,
2008,
Guang pu xue yu guang pu fen xi = Guang pu.
Lulu Zhang,
Lei Zhao,
Nan Xie,
2014,
CCTA.
Bolin Shi,
Dazhou Zhu,
Chaoying Meng,
2009
.
P. Liang,
Pei Sun,
B. Shi,
2020,
PloS one.
Pei Sun,
B. Shi,
Shi Bolin,
2021
.
B. Shi,
M. Battino,
Jiyong Shi,
2022,
Food research international.
B. Shi,
M. Battino,
Jiyong Shi,
2021
.
Ruicong Zhi,
B. Shi,
Houyin Wang,
2016
.
B. Shi,
Jiyong Shi,
Xiaobo Zou,
2020
.
B. Shi,
Zhongxiu Chen,
Houyin Wang,
2018,
Journal of the science of food and agriculture.
B. Shi,
Shiyi Tian,
Yuezhong Mao,
2021,
Journal of food science.
B. Shi,
Zhongxiu Chen,
Kui Zhong,
2018,
Journal of Sensory Studies.
B. Shi,
Zhongxiu Chen,
Houyin Wang,
2017,
Chemical senses.
Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp
B. Shi,
Jiyong Shi,
Xiaobo Zou,
2020
.
B. Shi,
Kui Zhong,
Houyin Wang,
2023,
Foods.
B. Shi,
Kui Zhong,
Houyin Wang,
2023,
Food research international.
B. Shi,
Wenqiang Huang,
Kui Zhong,
2022,
Foods.
B. Shi,
M. Battino,
Jiyong Shi,
2021,
Journal of agricultural and food chemistry.
B. Shi,
Kui Zhong,
Houyin Wang,
2020
.
Lei Zhao,
Yuewen Dai,
Zhi Ruicong,
2015
.
B. Shi,
Shiyi Tian,
Yuezhong Mao,
2022,
Food Analytical Methods.
B. Shi,
M. Battino,
Jiyong Shi,
2023,
Food chemistry.
Kui Zhong,
Pei Sun,
Ying‐Ming Zheng,
2021,
Journal of Sensory Studies.
B. Shi,
Tao Yang,
Kui Zhong,
2022,
Food Quality and Preference.
Chaoying Meng,
Z. Qing,
B. Ji,
2009,
Guang pu xue yu guang pu fen xi = Guang pu.
B. Shi,
M. Battino,
Jiyong Shi,
2023,
Food Research International.
The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.
B. Shi,
Kui Zhong,
Houyin Wang,
2020,
Food research international.
B. Shi,
Kui Zhong,
Houyin Wang,
2022,
Food Quality and Preference.
Feng Zhou,
Lei Zhao,
Bolin Shi,
2014,
Conference on Control Technology and Applications.
Z. Qing,
B. Ji,
B. Shi,
2013
.
Lei Zhao,
Bolin Shi,
Ruicong Zhi,
2014,
European Food Research and Technology.