1. Biblio

Biblio

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T. Fujimaru and Lim, J., “Effects of stimulus intensity on odor enhancement by taste”, Chemosensory Perception, vol. 6, pp. 1–7, 2013.
T. Fujimaru, Ling, Q., and Morrissey, M. T., “Effects of carbon dioxide (CO2) laser perforation as skin pretreatment to improve sugar infusion process of frozen blueberries.”, J Food Sci, vol. 77, no. 2, pp. E45-51, 2012.