Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment
Author:
Funder
Doctoral Fund Project of Guangdong Ocean Univercity (ID:E15179)
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference39 articles.
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3. Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat
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