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    Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts

    Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts by Jeong, In-Seek, Park, Geon-Woo, Kim, Young-Sang, Park, Kyung-Ho, Hwangbo, Hark, Lee, Sang-Yun, Kim, Sang-gu

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