Analysis of odor components in flavor generated from roast meat and evaluation of odor elimination ability of interior materials

YOSHIDA, K., ISOMOTO, A., IMAI, H., MITSUDA, M., KASHIHARA, S., & MATSUDA, K. (2008). Analysis of odor components in flavor generated from roast meat and evaluation of odor elimination ability of interior materials. Journal of Japan Association on Odor Environment, 39(2), 126–134. https://doi.org/10.2171/jao.39.126