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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.6, 2005년, pp.899 - 903
One of the most important volatile aroma compounds responsible for mushroom flavor is 1-octen-3-ol. To meet the demand for natural mushroom flavor, a study was needed for the production of natural chiral specific (-)-1-octen-3-ol that has higher flavor intensity than synthetic chiral mixtures of (+)...
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