Characterization and evaluation of umami taste: A review

标题

作者

关键词

Umami molecules, Food source, Taste characterization, Interaction mode, Evaluation method

出版物

TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Volume 127, Issue -, Pages 115876

出版商

Elsevier BV

发表日期

2020-03-30

DOI

10.1016/j.trac.2020.115876

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