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- Title:
Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Tatsu, Sotaro; Matsuo, Yoshihide; Nakahara, Koichi; Hofmann, Thomas; Steinhaus, Martin
- Journal title:
- Journal of Agricultural and Food Chemistry
- Year:
- 2020
- Journal volume:
- 68
- Year / month:
- 2020-02
- Journal issue:
- 9
- Pages contribution:
- 2728-2737
- Fulltext / DOI:
- doi:10.1021/acs.jafc.9b08063
- Publisher:
- American Chemical Society (ACS)
- E-ISSN:
- 0021-85611520-5118
- Date of publication:
- 11.02.2020
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