Cite
HARVARD Citation
Inoue, Y. et al. (2016). Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). Food chemistry. pp. 521-528. [Online].
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Inoue, Y. et al. (2016). Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). Food chemistry. pp. 521-528. [Online].