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Q38550644-11E2096A-0453-4702-9B62-36919F657E2F
Q38550644-11E2096A-0453-4702-9B62-36919F657E2F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38550644-11E2096A-0453-4702-9B62-36919F657E2F
Challenges in relating concentrations of aromas and tastes with flavor features of foods.
P2860
Q38550644-11E2096A-0453-4702-9B62-36919F657E2F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38550644-11E2096A-0453-4702-9B62-36919F657E2F
rank
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Statement
wasDerivedFrom
22349a806237f0ca1f94060b8adfce8f02d4d5e9
P2860
Feasibility of reformulating flavours between food products using in vivo aroma comparisons