Identification of Volatile Compounds which Enhance Odor...

Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS (Original Aroma Simultaneously Input to the Sniffing port) method

HATTORI, Shoji, TAKAGAKI, Hitoshi, FUJIMORI, Takane
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Volume:
11
Year:
2005
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.11.171
File:
PDF, 813 KB
english, 2005
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