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pro vyhledávání: '"KAORI NAKAZATO"'
Publikováno v:
International Aquatic Research, Vol 9, Iss 1, Pp 37-52 (2017)
Abstract Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to eightfold compared to that when only glutamic acid is present. Inosinic acid is
Externí odkaz:
https://doaj.org/article/acca2a2095a04d749fcd5cc39c50d7ae
Publikováno v:
International Aquatic Research, Vol 9, Iss 1, Pp 37-52 (2017)
Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to eightfold compared to that when only glutamic acid is present. Inosinic acid is generated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d550546d23cc8e82498bb67bf8245e0
https://doi.org/10.1007/s40071-017-0154-5
https://doi.org/10.1007/s40071-017-0154-5
Autor:
HIROKO SEKI1, KAORI NAKAZATO1, KAZUNORI KOBAYASHI1, TAE SOO LEE1, MIO SAKURADA1, NAOKO HAMADA-SATO1 hsnaoko@kaiyodai.ac.jp
Publikováno v:
Asian Fisheries Science. 2016, Vol. 29 Issue 4, p232-244. 13p.