Development of a Quantitative Screening Method for the Salty Taste Enhancement Effect of Plant-derived Substances: The Potential Application for Use in Flavor Enhancement of Saltreduced Food Products

Saved in:
Bibliographic Details
Published inKAGAKU TO SEIBUTSU Vol. 52; no. 11; pp. 742 - 748
Main Author UENO, Hiroshi
Format Journal Article
LanguageJapanese
English
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 01.11.2014
Online AccessGet full text

Cover

More Information
ISSN:0453-073X
1883-6852
DOI:10.1271/kagakutoseibutsu.52.742