Work

On the Taste of Umami and Choice of Umami Substance

Year: 2013

Type: article

Source: Journal of Sichuan Higher Institute of Cuisine

Author: Zhan Kang

Institution: Sichuan Tourism University

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2374044650

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