Author:
Nishimura Toshihide,Saiga Ai Egusa
Reference3 articles.
1. Nishimura T, Goto S, Miura K, Takakura Y, Egusa AS, Wakabayashi H (2016a) Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups. Food Chem 196:577–583
2. Nishimura T, Egusa AS, Nagao A, Odahara T, Sugise T, Mizoguchi N, Nosho Y (2016b) Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute. Food Chem 192:724–728
3. Yamaguchi S, Kimizuka A (1979) Psychometric studies on the taste of monosodium glutamate. In: Filer LJ Jr et al (eds) Glutamic acid: advances biochemistry and physiology. Raven Press, New York, pp 35–54
Cited by
2 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