Cite
HARVARD Citation
Takakura, Y. et al. (2014). Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Bioscience, biotechnology, and biochemistry. 78 (1), pp. 124-129. [Online].
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Takakura, Y. et al. (2014). Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Bioscience, biotechnology, and biochemistry. 78 (1), pp. 124-129. [Online].