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Real-time Monitoring of Reactions Performed Using Continuous-flow Processing: The Preparation of 3-Acetylcoumarin as an Example
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The sensory interactions of organic acids and various flavors in ramen soup systems

M-W Kang1, S-J Chung, H-S Lee

  • 1Dept. of Food Science and Technology, Ewha Womans Univ., Seoul 120-750, South Korea.

Journal of Food Science
|November 24, 2007
PubMed

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