Changes of free amino acids and their effects on saltiness and palatability by the addition of spices in Japanese broths

被引：0

作者：

Sakamoto, Chikae ^{[1
]}

Matsui, Hina ^{[2
]}

Hisaki, Kumiko ^{[3
]}

Ueno, Hiroshi ^{[2
]}

Masuda, Toshiya ^{[4
]}

Ueda, Yukiko ^{[2
]}

机构：

[1] Kyoto Bunkyo Jr Coll, Uji, Japan

[2] Ryukoku Univ, Kyoto, Japan

[3] Osaka Int Coll, Moriguchi, Osaka, Japan

[4] Osaka Metropolitan Univ, Osaka, Japan

来源：

关键词：

spices; free amino acid; saltiness; palatability; GAD67; activity;

D O I：

暂无

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

PAB(T8-15)

引用

页码：1114 / 1114

页数：1