Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to journal › Journal article › peer-review
Documents
- FullText
Accepted author manuscript, 1.26 MB, PDF document
Original language | English |
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Article number | 100363 |
Journal | International Journal of Gastronomy and Food Science |
Volume | 25 |
Number of pages | 10 |
ISSN | 1878-450X |
DOIs | |
Publication status | Published - 2021 |
ID: 271686472