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Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Yukiko Takakura, Tomohiro Sakamoto, Sachi Hirai, Takuya Masuzawa, Hidehiko Wakabayashi, Toshihide Nishimura

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Key concepts: Aroma, Flavor, Chemistry, Dilution, Food science, Chromatography, Thermodynamics, Physics

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