Andrew Taylor to Curcuma
This is a "connection" page, showing publications Andrew Taylor has written about Curcuma.
Connection Strength
0.120
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Hatakeyama J, Davidson JM, Kant A, Koizumi T, Hayakawa F, Taylor AJ. Optimising aroma quality in curry sauce products using in vivo aroma release measurements. Food Chem. 2014 Aug 15; 157:229-39.
Score: 0.120
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.