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Chemometric approach to flavor and taste in Brazil Yellow Bourbon extracts using chemical sense tools

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커피의 향미 성분 분석 및 이에 따른 신경미식학적 접근

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Determination of thiamin, riboflavin, and niacin contents in Korean various soup and stew products

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Investigation of tastes and volatile compounds in coffee products with different beans and brewed types

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Analysis of volatile compounds in bean and peanut sprouts using electronic nose