Cite
HARVARD Citation
Kong, Y. et al. (2017). Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food research international. pp. 559-566. [Online].
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Kong, Y. et al. (2017). Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food research international. pp. 559-566. [Online].