Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products
H. Sato(Central Research Institute of Electric Power Industry), Katsumi Takano(Tokyo University of Agriculture), Megumi Ichisawa, Yoshimasa Sagane(Tokyo University of Agriculture), Ryosuke Koizumi(Tokyo University of Agriculture), Ryuichi Itoyama, Rui Sakuma, Tadasu Furusho(Tokyo University of Agriculture), Junko Negishi
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