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About this Agricultural and Biological Sciences article
Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science by Wagner, Juliane; Schieberle, Peter; Granvogl, Michael is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Wagner, Juliane; Schieberle, Peter; Granvogl, Michael
- Publisher
- American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)
- Published
- 2016
- Field
- Agricultural and Biological Sciences (Life Sciences)