Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods

Journal of Sensory Studies

Volumn 21, Issue 3, 2006, Pages 308-321

  Bott, Lacey ^a   Chambers IV, Edgar ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 33646736748     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2006.00067.x     Document Type: Article

References (22)

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