Taste-active components in some foods: A review of Japanese research
Author:
Publisher
Elsevier BV
Subject
Behavioral Neuroscience,Experimental and Cognitive Psychology
Reference28 articles.
1. Extractive components of dried skipjack (Katsuobushi);Fuke;Nippon Shokuhin Kogyo Gakkaishi,1989
2. Taste-active components of a few species of bivalves;Fuke,1989
3. Studies on flavor components in boiled crab—II. Nucleotides and organic bases in the extracts;Hayashi;Nippon Suisan Gakkaishi,1978
4. Studies on flavor components in boiled crab—III. Sugars, organic acids and minerals in the extracts;Hayashi;Nippon Suisan Gakkaishi,1979
5. Comparison of taste between natural and synthetic extracts of snow crab meat;Hayashi;Nippon Suisan Gakkaishi,1981
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