Order Article Reprints

Takagi S, Sato Y, Murata Y, Kokubun A, Touhata K, Ishida N, Agatsuma Y. Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System. Sensors. 2020; 20(24):7008. https://doi.org/10.3390/s20247008

Takagi, Satomi, Yoichi Sato, Yuko Murata, Atsuko Kokubun, Ken Touhata, Noriko Ishida, and Yukio Agatsuma. 2020. "Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System" Sensors 20, no. 24: 7008. https://doi.org/10.3390/s20247008

Takagi, S., Sato, Y., Murata, Y., Kokubun, A., Touhata, K., Ishida, N., & Agatsuma, Y. (2020). Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System. Sensors, 20(24), 7008. https://doi.org/10.3390/s20247008