Work

A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law

Year: 2024

Type: article

Source: Food Quality and Preference

DOI: 10.1016/j.foodqual.2024.105347

Authors: Yijian Wang, Shiwen Wan, Sheng Pan, Peng Luan, Xiaoxu Cen, Guangquan Sun, Yaoze Feng, Ming Zhu

Institutions: Huazhong Agricultural University, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Huazhong Agricultural University, Key Research and Development Program of Hunan Province of China, National Key Research and Development Program of China, Fundamental Research Funds for the Central Universities, Guangxi Key Research and Development Program

Awards: G2373864835, G3644731462, G52069175, G5433485747, G6644533272

OpenAlex ID: W4403320118

FWCI: 1.952

Cites: 38

Cited by: 10

Related to: 10