Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

Author:

Shah A.K.M.A.,Ogasawara Masashi,Egi Makoto,Kurihara Hideyuki,Takahashi Koretaro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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3. Spatially localized 1H NMR spectra of metabolites in the human brain;Hanstock;Proceedings of the National Academy of Sciences, USA,1988

4. Role of peptides in the taste of cooked beef;Ishii;Journal of Home Economics of Japan,1995

5. Flavor enhancement by glutathione;Kawajiri;Journal of Food Chemicals,1999

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