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Autor:
Klaas R. Timmermans, Geert Mol, Norbert Reuter, Jose M. de Winter, Roy Fremouw, Tanja C.W. Moerdijk-Poortvliet, Sandra de Reu, Goverdina C. H. Derksen, Dylan L. C. de Jong
Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::157f5b25e787a4c4e107d75f7bdf7638
https://www.vliz.be/imisdocs/publications/60/369560.pdf
https://www.vliz.be/imisdocs/publications/60/369560.pdf
