SpringerLink (Online service) & Kuroda, M. (2024). Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science (1st ed. 2024.). Springer Nature Singapore : Imprint: Springer. https://doi.org/10.1007/978-981-99-8303-2
Chicago-Zitierstil (17. Ausg.)SpringerLink (Online service) und Motonaka Kuroda. Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science. 1st ed. 2024. Singapore: Springer Nature Singapore : Imprint: Springer, 2024. https://doi.org/10.1007/978-981-99-8303-2.
MLA-Zitierstil (9. Ausg.)SpringerLink (Online service) und Motonaka Kuroda. Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science. 1st ed. 2024. Springer Nature Singapore : Imprint: Springer, 2024. https://doi.org/10.1007/978-981-99-8303-2.