Evolution of Umami and Kokumi Tastes During the Aging of Doenjang, a Traditional Korean Soybean Paste

被引：0
|
作者：
Rhyu, Meera [1 ]
Song, Ah Young [1 ]
Tokunaga, Chikara [2 ]
Fujii, Noboru [2 ]
机构：
[1] Korea Food Res Inst, Songnam, South Korea
[2] Kyowa Hakko Food Specialties Co Ltd, Ibaraki, Japan
来源：
CHEMICAL SENSES | 2008年 / 33卷 / 08期
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D O I：
暂无
中图分类号：
B84 [心理学]; C [社会科学总论]; Q98 [人类学];
学科分类号：
03 ; 0303 ; 030303 ; 04 ; 0402 ;
摘要：
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页码：S133 / S133
页数：1
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