Author:
Chung JinA,Chung Seo-Jin,Shim JiWon
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference21 articles.
1. Hayashi T, Yamaguchi K, Konosu S. Sensory analysis of tasteactive components in the extract of boiled crab. J. Food Sci. 46: 479–483 (1981)
2. Yamaguchi S, Kimizuka A. Psychometric studies on the taste of Monosodium Glutamate. pp. 35–54. In: Glutamic Acid. Filer LJ, Garattini S, Kare MR, Reynolds WA, Wurtman RJ (eds). Raven Press, New York, NY, USA (1979)
3. Halpern BP. Glutamate and the flavor of foods. J. Nutr. 130: 910S–914S (2000)
4. Barylko-Pikielna N, Kostyra E. Sensory interaction of umami substances with model food matrices and its hedonic effect. Food Qual. Prefer. 18: 751–758 (2007)
5. Yamaguchi S. Basic properties of umami and its effects on food flavor. Food Rev. Int. 14: 139–176 (1998)
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献