Studies on flavor components in boiled crabs. I. Amino acids and related compounds in the extracts.
Open Access
- 1 January 1978
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 44 (5) , 505-510
- https://doi.org/10.2331/suisan.44.505
Abstract
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