Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea
Author:
Affiliation:
1. Material R & D Laboratory, Ogawa & Co. Ltd., Chidori 15-7, 279-0032, Urayasu, Chiba, Japan, and Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149, Münster, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0525232
Reference17 articles.
1. The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5'-Inosinate
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