Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute
Nishimura, Toshihide, Egusa, Ai Saiga, Nagao, Akira, Odahara, Tsutomu, Sugise, Takeshi, Mizoguchi, Noriko, Nosho, Yasuharu
Published in Food chemistry (01.02.2016)
Published in Food chemistry (01.02.2016)
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