Work

MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES

Year: 1971

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1971.tb15541.x

Authors: SHIZUKO YAMAGUCHI, TOMOKO YOSHIKAWA, SHINGO IKEDA, TSUNEHIKO NINOMIYA

Institution: Ajinomoto (Japan)

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2003414691

FWCI: 0.596

Cites: 9

Cited by: 520

Related to: 10