Background mechanisms of palatable foods: roles of taste substances, kokumi substances and their interactions

International Journal of Gastronomy and Food Science 2026

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Authors: Takashi Yamamoto

DOI: 10.1016/j.ijgfs.2026.101467

Cited by: 2

References: 177

Fields of Study & Subjects

Biochemical Analysis and Sensing Techniques Sensory Analysis and Statistical Methods Fermentation and Sensory Analysis

References 177