Umami: the molecular science of umami synergy
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
Umami: the molecular science of umami synergy. / Mouritsen, Ole G.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2021. p. 619-624.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Mouritsen, OG 2021, Umami: the molecular science of umami synergy. in CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, pp. 619-624.
APA
Mouritsen, O. G. (2021). Umami: the molecular science of umami synergy. In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (pp. 619-624). CRC Press.
Vancouver
Mouritsen OG. Umami: the molecular science of umami synergy. In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press. 2021. p. 619-624
Author
Bibtex
@inbook{afa4c830f18a442a8a1b65202e334ddd,
title = "Umami: the molecular science of umami synergy",
author = "Mouritsen, {Ole G.}",
year = "2021",
language = "English",
pages = "619--624",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",
}
RIS
TY - CHAP
T1 - Umami: the molecular science of umami synergy
AU - Mouritsen, Ole G.
PY - 2021
Y1 - 2021
M3 - Book chapter
SP - 619
EP - 624
BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
PB - CRC Press
ER -
ID: 221749738