Umami compounds present in low molecular umami fractions of asam sunti – A fermented fruit of Averrhoa bilimbi L.

出版年份 2018 全文链接

标题

作者

关键词

Asam sunti, Gel filtration chromatography, Umami taste, Ultrafiltration, Taste dilution analysis

出版物

Volume 270, Issue -, Pages 338-343

出版商

Elsevier BV

发表日期

2018-06-28

DOI

10.1016/j.foodchem.2018.06.131

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