Perceptual and Nutritional Impact of Kokumi Compounds
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8303-2_13
Reference58 articles.
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1. A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine;Journal of Agricultural and Food Chemistry;2024-08-06
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