Perceptive mechanism and sensory characteristics of kokumi substances: Effect on the sensory characteristics of low-fat foods

Autor:	Motonaka Kuroda
Rok vydání:	2021
Zdroj:	Journal of Lipid Nutrition. 30:3-13
ISSN:	1883-2237 1343-4594
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ca76ee4e0b5b0c3486e4778e02f69fb5 https://doi.org/10.4010/jln.30.3 Zobrazit plný text záznamu