Ueda, S., Yamanoue, M., Sirai, Y., & Iwamoto, E. (2021). Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry. Metabolites.
Style de citation ChicagoUeda, Shuji, Minoru Yamanoue, Yasuhito Sirai, et Eiji Iwamoto. "Exploring the Characteristic Aroma of Beef From Japanese Black Cattle (Japanese Wagyu) Via Sensory Evaluation and Gas Chromatography-Olfactometry." Metabolites 2021.
Style de citation MLAUeda, Shuji, Minoru Yamanoue, Yasuhito Sirai, et Eiji Iwamoto. "Exploring the Characteristic Aroma of Beef From Japanese Black Cattle (Japanese Wagyu) Via Sensory Evaluation and Gas Chromatography-Olfactometry." Metabolites 2021.
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