M. Batenburg, J. Wesdorp, F. Meijer, W. D. Hoed, P. Musters, Mikkel Suijker, G. Smit
{"title":"Optimising soy sauce quality by linking flavour composition with consumer preference","authors":"M. Batenburg, J. Wesdorp, F. Meijer, W. D. Hoed, P. Musters, Mikkel Suijker, G. Smit","doi":"10.1016/S0167-4501(06)80068-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Developments in food science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0167-4501(06)80068-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}