Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
Article number100363
JournalInternational Journal of Gastronomy and Food Science
Volume25
Number of pages10
ISSN1878-450X
DOIs
Publication statusPublished - 2021

ID: 271686472