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Journal: Foods, 2020
Volume: 9
Number: 638

Article: Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis
Authors: by Mina K. Kim, Hae won Jang and Kwang-Geun Lee
Link: https://www.mdpi.com/2304-8158/9/5/638

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