about
Umami taste components and their sources in Asian foods.Reduction of sodium content in spicy soups using monosodium glutamateUmami flavour as a means of regulating food intake and improving nutrition and health.Hippocampal neuronal responses during signaled licking of gustatory stimuli in different contexts.Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.Detecting thresholds for bitter, umami, and sweet tastants in broiler chicken using a 2-choice test method.Study on umami taste: the MSG taste-enhancing activity of N2-alkyl and N2-alkanoyl-5′-guanylic acids having a sulfoxide group inside the N2-substituent
P2860
Q34423952-9AF9851E-8964-4CBF-ADE5-A9E971FFFC75Q37049782-FEBC8943-E7EA-46F1-AA51-9E304E63D503Q38006452-F324CC96-05D4-4848-AD00-6A1F58F88234Q48339505-C8C0FE3F-B227-4647-BACA-9360CF49FFB5Q50230827-035D0263-BFD9-4E8D-8B5F-38E1B3EABB26Q51087850-205E29AB-DE00-4725-AA6B-9A008F0461C1Q56036139-5191C968-1947-4453-910D-870574C53406
P2860
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 1998
@uk
name
What is umami?
@en
What is umami?
@nl
type
label
What is umami?
@en
What is umami?
@nl
prefLabel
What is umami?
@en
What is umami?
@nl
P2860
P1476
What is umami?
@en
P2093
Kumiko Ninomiya
Shizuko Yamaguchi
P2860
P304
P356
10.1080/87559129809541155
P577
1998-05-01T00:00:00Z