Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation

Title
Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 8, Pages 1863-1871
Publisher
American Chemical Society (ACS)
Online
2018-02-04
DOI
10.1021/acs.jafc.7b05633

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