Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation
Charve, Joséphine, Manganiello, Sonia, Glabasnia, ArneLanguage:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.7b05633
Date:
February, 2018
File:
PDF, 1.52 MB
english, 2018