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A paired comparison test of breast meat soup for flavor assessment showed a tendency for flavor attributes aroma, umami taste, sweetness, sourness, koku taste, and chicken-like taste intensity, except bitterness, to improve 94
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[DOI] [PubMed] [Google Scholar] 23.Yurista S.R., Chong C.R., Badimon J.J., Kelly D.P., de Boer R.A., Westenbrink B.D
