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Threshold values of basic taste compounds including astringent and umami

  • Lee Cherl-Ho
제목
Threshold values of basic taste compounds including astringent and umami
저자
Lee Cherl-Ho
학회명
61st Meeting of Korean Soc. of Food Sci. Technol.
개최지
61st Meeting of Korean Soc. of Food Sci. Technol.
학회 개최일
1998-01-01

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