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Journal: Metabolites, 2021
Volume: 11
Number: 56

Article: Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry
Authors: by Shuji Ueda, Minoru Yamanoue, Yasuhito Sirai and Eiji Iwamoto
Link: https://www.mdpi.com/2218-1989/11/1/56

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