EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.

Yao L, Liang D, Yang Y, Li W, Huang M, Zhou Q

DOI: 10.1016/j.foodchem.2026.149456
Published: 2026 Jul 15
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149456,
  title = {EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.},
  author = {Yao L and Liang D and Yang Y and Li W and Huang M and Zhou Q},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.149456},
  url = {https://doi.org/10.1016/j.foodchem.2026.149456}
}

RIS

TY  - JOUR
TI  - EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.
AU  - Yao L
AU  - Liang D
AU  - Yang Y
AU  - Li W
AU  - Huang M
AU  - Zhou Q
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.149456
UR  - https://doi.org/10.1016/j.foodchem.2026.149456
ER  -

APA

L, Y., D, L., Y, Y., W, L., M, H., & Q, Z. (2026). EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149456

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pubmed · retrieved 2026-09-26T07:04:19.730Z