Umami Taste Components and Their Sources in Asian Foods
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.678422
Reference170 articles.
1. Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration
2. Flavour formation by amino acid catabolism
3. Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
4. Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation
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