Scientific evaluation of the taste of 'udon dashi soup' (soup for thick wheat noodles) served in the restaurant chain / 店舗提供のうどんだしの呈味特性についての科学的評価
- Resource Type
- Journal Article
- Source
- 微量栄養素研究 / Trace Nutrients Research. 2022, 39:25
- Subject
- Language
- Japanese
- ISSN
- 1346-2334
2436-6617