2. Changes in taste-active components and taste characteristics by processing
نویسندگان
چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 2020
ISSN: 0021-5392,1349-998X
DOI: 10.2331/suisan.wa2694-3