The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems
Article first published online: 17 OCT 2007
Journal of Food Science
Volume 72, Issue 9, pages S639–S647, November/December 2007
How to Cite
Kang, M.-W., Chung, S.-J., Lee, H.-S., Kim, Y. and Kim, K.-O. (2007), The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems. Journal of Food Science, 72: S639–S647. doi: 10.1111/j.1750-3841.2007.00526.x
- Issue published online: 26 OCT 2007
- Article first published online: 17 OCT 2007
- MS 20070219 Submitted 3/27/2007, Accepted 8/19/2007
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