Sensory Identification of Effective Components for Masking Bitterness of Arginine in Synthetic Extract of Scallop.
Nippon Shokuhin Kagaku Kogaku Kaishi - Japan
doi 10.3136/nskkk.42.982
Full Text
Open PDFAbstract
Available in full text
Categories
Date
January 1, 1995
Authors
Publisher
Japanese Society for Food Science and Technology