CITATION STYLE
Kajiwara, T., Matsui, K., Akakabe, Y., Murakawa, T., & Arai, C. (2008). Antimicrobial browning-inhibitory effect of flavor compounds in seaweeds. In Eighteenth International Seaweed Symposium (pp. 187–196). Springer Netherlands. https://doi.org/10.1007/978-1-4020-5670-3_24
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