Studies on flavor componests in boiled crabs-V. IV: Comparison of taste between natural and synthetic extracts of snow crab meat.
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Identification and Roles of the Taste-active Components of Dried Nori;Japan Journal of Food Engineering;2018-06-15
2. Taste-active components of seafoods with special reference to umami substances;Seafoods: Chemistry, Processing Technology and Quality;1994
3. Taste-active components in some foods: A review of Japanese research;Physiology & Behavior;1991-05
4. Novel model experiment for cooking flavor research on crab leg meat;Food Reviews International;1990-01
5. Umami taste of seafoods;Food Reviews International;1990-01
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