Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis
Author:
Affiliation:
1. Institute of Food Sciences and Technologies, Ajinomoto Co., Inc., Kawasaki, Japan
2. Department of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo, Japan
Abstract
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Link
http://academic.oup.com/bbb/article-pdf/78/1/124/36801138/bbb0124.pdf
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