Work

Taste-active components in some foods: A review of Japanese research

Year: 1991

Type: article

Source: Physiology & Behavior

DOI: 10.1016/0031-9384(91)90195-t

Authors: Shinya Fuke, Shoji Konosu

Institutions: Tokyo Gakugei University, Kyoritsu Women's University

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2095217213

FWCI: 2.621

Cites: 28

Cited by: 318

Related to: 10