Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Comparison of orthonasal thresholds of key volatile flavor compounds responsible for traditional doenjang flavor in two matrices: Water‐based and soybean‐based model system.

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي
  • المؤلفون: Hong, Hyun Hee1 (AUTHOR); Kim, Mina K.1 (AUTHOR)
  • المصدر:
    Journal of Sensory Studies. Jun2020, Vol. 35 Issue 3, p1-5. 5p.