Umami: the molecular science of umami synergy
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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Umami: the molecular science of umami synergy. / Mouritsen, Ole G.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2021. s. 619-624.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Harvard
Mouritsen, OG 2021, Umami: the molecular science of umami synergy. i CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, s. 619-624.
APA
Mouritsen, O. G. (2021). Umami: the molecular science of umami synergy. I CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (s. 619-624). CRC Press.
Vancouver
Mouritsen OG. Umami: the molecular science of umami synergy. I CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press. 2021. s. 619-624
Author
Bibtex
@inbook{afa4c830f18a442a8a1b65202e334ddd,
title = "Umami: the molecular science of umami synergy",
author = "Mouritsen, {Ole G.}",
year = "2021",
language = "English",
pages = "619--624",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",
}
RIS
TY - CHAP
T1 - Umami: the molecular science of umami synergy
AU - Mouritsen, Ole G.
PY - 2021
Y1 - 2021
M3 - Book chapter
SP - 619
EP - 624
BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
PB - CRC Press
ER -
ID: 221749738