Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to journal › Journal article › Research › peer-review
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Accepted author manuscript, 1.26 MB, PDF document
| Original language | English |
|---|---|
| Article number | 100363 |
| Journal | International Journal of Gastronomy and Food Science |
| Volume | 25 |
| Number of pages | 10 |
| ISSN | 1878-450X |
| DOIs | |
| Publication status | Published - 2021 |
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