Perceptive mechanism and sensory characteristics of kokumi substances
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Publisher
Elsevier BV
Reference16 articles.
1. Involvement of the calcium-sensing receptor in human taste perception;Ohsu;J. Biol. Chem.,2010
2. Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine;Miyamura;Flavour,2015
3. Mechanism of the perception of “kokumi” substances and the sensory characteristics of a kokumi peptide, γ-Glu-Val-Gly;Kuroda;Flavour,2015
4. Characteristic flavor constituents in water extract of garlic;Ueda Ueda;Agric. Biol. Chem.,1990
5. Flavor characteristics of glutathione in raw and cooked foodstuffs;Ueda;Biosci. Biotechnol. Biochem.,1997
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