The quest for umami

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Standard

The quest for umami. / Mouritsen, Ole G.

Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. ed. / Toshihide Nishimura; Motonaka Kuroda. Springer, 2019. p. 33-45.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Harvard

Mouritsen, OG 2019, The quest for umami. in T Nishimura & M Kuroda (eds), Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer, pp. 33-45. https://doi.org/10.1007/978-981-13-8453-0

APA

Mouritsen, O. G. (2019). The quest for umami. In T. Nishimura, & M. Kuroda (Eds.), Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability (pp. 33-45). Springer. https://doi.org/10.1007/978-981-13-8453-0

Vancouver

Mouritsen OG. The quest for umami. In Nishimura T, Kuroda M, editors, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer. 2019. p. 33-45 https://doi.org/10.1007/978-981-13-8453-0

Author

Mouritsen, Ole G. / The quest for umami. Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. editor / Toshihide Nishimura ; Motonaka Kuroda. Springer, 2019. pp. 33-45

Bibtex

@inbook{48cb570adfe340659a74fb9c90159630,
title = "The quest for umami",
author = "Mouritsen, {Ole G.}",
year = "2019",
doi = "10.1007/978-981-13-8453-0",
language = "English",
isbn = "978-981-13-8452-3",
pages = "33--45",
editor = "Toshihide Nishimura and Motonaka Kuroda",
booktitle = "Koku in Food Science and Physiology",
publisher = "Springer",

}

RIS

TY - CHAP

T1 - The quest for umami

AU - Mouritsen, Ole G.

PY - 2019

Y1 - 2019

U2 - 10.1007/978-981-13-8453-0

DO - 10.1007/978-981-13-8453-0

M3 - Book chapter

SN - 978-981-13-8452-3

SP - 33

EP - 45

BT - Koku in Food Science and Physiology

A2 - Nishimura, Toshihide

A2 - Kuroda, Motonaka

PB - Springer

ER -

ID: 209459149