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

Research output: Contribution to journal › Journal article › peer-review

Original language	English
Article number	100363
Journal	International Journal of Gastronomy and Food Science
Volume	25
Number of pages	10
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2021.100363
Publication status	Published - 2021

ID: 271686472

Department of Food Science