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1
المصدر: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:253-262
مصطلحات موضوعية: Taste, Lipid oxidation, Chemistry, Sensory system, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::75571e44175021e2d1e2d6e94964bb9dTest
https://doi.org/10.3136/nskkk.48.253Test -
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المؤلفون: Yoshihiro Iwanaga, Masami Morishita, Tsuguo Kanno, Keita Sugiyama
المصدر: Engei Gakkai zasshi. 68:108-116
مصطلحات موضوعية: Horticulture, Chemistry, General Engineering, General Earth and Planetary Sciences, General Environmental Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::e8a36dcbc475ac6af19eab0754d34e70Test
https://doi.org/10.2503/jjshs.68.108Test