有意思的论文.docxworkandtheprinciplesoffoodpairingYong-YeolAhn,,&Albert-LdszloBarabdsiAffiliationsContributionsCorrespondingauthorsScientificReports1,Articlenumbcr:196doi:• PDF■Citation•Reprints■Rights&permissions■ArticlemetricsTheculturaldiversityofculinarypractice,asillustratedbythevarietyofregionalcuisines,,supportingtheso-,,ourdata-:SystemsbiologyStatisticsAppliedphysicsStatisticalphysics,thermodynamicsandnonlineardynamicsAtaglanceFiguresFirst1—4of4LastViewal1figuresleftA5—c3n口Figure1>MK)0KFrwcpQ5\ 严_一、j十p•== \M3 —08•0WFigureFigure3//八//仝••••:■Figure4rightIntroductionIntroduction^Results*Discussion*Methods*References*Acknowledgements*Authorinformation*Supp1ementary mentsAsomnivores,,whichisinfluencedbyfactorsrangingfromanevolvedpreferenceforsugarandfattopalatability,nutritionalvalue,culture,easeofproduction,andclimate1,2-3-L6-7-8-\Therelativelysmallnumberofrecipesinuse(〜10;.)comparedtotheenonnousnumberofpotentialrecipes(>10J\),binotionsinvariousregionalcuisines,-drivenapproachesafundamentalquestionstillremains:binationsandavoidaneeofothers?Althoughmanyfactorssuchascolors,texture,tempcrature,andsoundplayanimportantroleinfoodsensatio口七・以“」;palatabilityislargelydeterminedbyflavor,representingagroupofsensationsincludingodors(duetomoleculesthatcanbindolfactoryreceptor
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