Quantitative analysis of relationships between masseter activity during chewing and textural properties of foods
Quantitative analysis of relationships between masseter activity during chewing and textural properties of foods
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咀嚼过程中咬肌活动与食物质地特性之间关系的定量分析
DOI：
10.4236/fns.2013.42020
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
and N. Ito
中科院分区：
文献类型：
--
作者：
Y. Miyaoka;I. Ashida;Y. Tamaki;S. Kawakami;H. Iwamori;T. Yamazaki;and N. Ito
