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Identification of a key umami -active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking
Kim, Yiseul, Kim, Eun-Young, Son, Hee Jin, Lee, Jai-jung, Choi, Yong-ho, Rhyu, Mee-RaVolume:
233
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.123
Date:
October, 2017
File:
PDF, 372 KB
english, 2017