Flavor Enhancement of Chicken Broth from Boiled Celery Constituents-Reference-Cited by-同舟云学术

Flavor Enhancement of Chicken Broth from Boiled Celery Constituents

Published:2007-12-29 Issue:2 Volume:56 Page:512-516
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kurobayashi Yoshiko¹,Katsumi Yuko¹,Fujita Akira¹,Morimitsu Yasujiro¹,Kubota Kikue¹

Affiliation:

1. Graduate School of Humanities and Sciences, Laboratory of Food Chemistry, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan, and Technical Research Center, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072242p

Reference16 articles.

1. Basic properties of umami and its effects on food flavor

2. Novel Brothy Taste Modifier Isolated from Beef Broth

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