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Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking.
Kim, Yiseul; Kim, Eun-Young; Son, Hee Jin; Lee, Jai-Jung; Choi, Yong-Ho; Rhyu, Mee-Ra.
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  • Kim Y; Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea.
  • Kim EY; Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea.
  • Son HJ; Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea.
  • Lee JJ; Sempio Fermentation Research Center 1, Sempio Foods Company, Osongup, Cheongwongun, Chungcheongbuk-do 28156, Republic of Korea.
  • Choi YH; Sempio Fermentation Research Center 1, Sempio Foods Company, Osongup, Cheongwongun, Chungcheongbuk-do 28156, Republic of Korea.
  • Rhyu MR; Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea. Electronic address: mrrhyu@kfri.re.kr.
Food Chem ; 233: 256-262, 2017 Oct 15.
Article en En | MEDLINE | ID: mdl-28530573
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Alimentos de Soja Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Alimentos de Soja Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido