Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages

Autor:	Ai Egusa Saiga, Toshihide Nishimura
Rok vydání:	2019
Předmět:	biology Chemistry food and beverages Umami Food science biology.organism_classification Aroma
Zdroj:	Koku in Food Science and Physiology ISBN: 9789811384523
Popis:	This research was carried on in order to examine the role of umami compounds and fats in the sensation of “koku attributes” and to identify the aroma compounds contributing to the characteristic aroma in pork sausages.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a0acf6f76142b5160016766173b99cf1 https://doi.org/10.1007/978-981-13-8453-0_4 Zobrazit plný text záznamu