Cite
HARVARD Citation
Shibata, M. et al. (2017). Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds. Bioscience, biotechnology, and biochemistry. 81 (11), pp. 2168-2177. [Online].
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Shibata, M. et al. (2017). Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds. Bioscience, biotechnology, and biochemistry. 81 (11), pp. 2168-2177. [Online].