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Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. / Frøst, Michael Bom; Hartmann, Anna; Petersen, Mikael Agerlin; Duelund, Lars; Mouritsen, Ole G.
I:
International Journal of Gastronomy and Food Science, Bind 25, 100363, 2021.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Frøst, MB, Hartmann, A
, Petersen, MA, Duelund, L
& Mouritsen, OG 2021, '
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions',
International Journal of Gastronomy and Food Science, bind 25, 100363.
https://doi.org/10.1016/j.ijgfs.2021.100363
APA
Frøst, M. B., Hartmann, A.
, Petersen, M. A., Duelund, L.
, & Mouritsen, O. G. (2021).
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions.
International Journal of Gastronomy and Food Science,
25, [100363].
https://doi.org/10.1016/j.ijgfs.2021.100363
Vancouver
Frøst MB, Hartmann A
, Petersen MA, Duelund L
, Mouritsen OG.
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions.
International Journal of Gastronomy and Food Science. 2021;25. 100363.
https://doi.org/10.1016/j.ijgfs.2021.100363
Author
Frøst, Michael Bom ; Hartmann, Anna ; Petersen, Mikael Agerlin ; Duelund, Lars ; Mouritsen, Ole G. / Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. I: International Journal of Gastronomy and Food Science. 2021 ; Bind 25.
Bibtex
@article{7ac097b04f3644e6a6effc2ef4d51cf7,
title = "Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions",
author = "Fr{\o}st, {Michael Bom} and Anna Hartmann and Petersen, {Mikael Agerlin} and Lars Duelund and Mouritsen, {Ole G.}",
year = "2021",
doi = "10.1016/j.ijgfs.2021.100363",
language = "English",
volume = "25",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
AU - Frøst, Michael Bom
AU - Hartmann, Anna
AU - Petersen, Mikael Agerlin
AU - Duelund, Lars
AU - Mouritsen, Ole G.
PY - 2021
Y1 - 2021
U2 - 10.1016/j.ijgfs.2021.100363
DO - 10.1016/j.ijgfs.2021.100363
M3 - Journal article
VL - 25
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
M1 - 100363
ER -
