School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA.
School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA.
Cell. 2015 Mar 26;161(1):5-8. doi: 10.1016/j.cell.2015.03.002.
Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.
厨师和科学家探索生物物理过程，引发了分子美食学的诞生。在这篇评论中，我们描述了对食谱和技术的科学理解如何促进新质地的开发和扩展风味范围。由此产生的新菜肴以意想不到的方式吸引我们的感官。PAPERCLIP。
