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APA Citation
Takakura, Y., Osanai, H., Masuzawa, T., Wakabayashi, H., & Nishimura, T. (2014). characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Bioscience, biotechnology, and biochemistry, 78(1), 124–129. http://access.bl.uk/ark:/81055/vdc_100123379642.0x000018