Application of electronic tongue in umami detection and soy sauce refining process

Author:

Zhang Jianan,Zhao Xuechen,Li Lufang,Chen Wen,Zhao Qiangzhong,Su Guowan,Zhao Mouming

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference37 articles.

1. Quantification of tastes of amino acids using taste sensors;Akitomi;Sensors and Actuators B: Chemical,2013

2. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates;Beksan;Journal of Agricultural and Food Chemistry,2003

3. The receptors and cells for mammalian taste;Chandrashekar;Nature,2006

4. Chemical and Sensory Characteristics of Soy Sauce: A Review;Diez-Simon;Journal of Agricultural and Food Chemistry,2020

5. Molecular mechanism of positive allosteric modulation of the metabotropic glutamate receptor 2 by JNJ-46281222;Doornbos;British Journal of Pharmacology,2016

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