Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[3Aa] Flavor compound, Pigment
Evaluation of flavor variation for commercial soy sauces based on comprehensive analysis using hybrid flavor analytical method
*Hikaru UchidaKaito ShimadaAkane MatsudaYoko Iijima
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 198-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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