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Chemometric approach to flavor and taste in commercial coffee blends using chemical sense

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Improved metabolic health by the inhalation of patchouli (Pogostemon cablin) essential oil

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Flavor: Analysis tools and it`s functional properties based on human electroencephalography (EEG) and metabolism

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고올레인산 땅콩을 접목한 프리미엄커피 ‘너피(Nut-Fee)’

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석류씨 오일의 지용성 성분 및 이화학적 특성 탐색