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对人工液膜、双层脂质膜、醋酸纤维膜三种味觉传感器的传用性能进行了比较研究,为建立测定味觉反应的定性、定量方法进行了初步探讨。
The transmission performance of three kinds of taste sensors such as artificial liquid membrane, bilayer lipid membrane and cellulose acetate membrane were comparatively studied in order to establish a qualitative and quantitative method for the determination of taste response.