Contents of glutathione in seafoods and its flavor characteristics

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 64, Issue 4, 1998, Pages 710-714

  Ueda, Yoichi ^a   Hibino, Gaku ^a   Kohmura, Masanori ^a   Kuroda, Motonaka ^a   Watanabe, Katsuko ^b   Sakaguchi, Makoto ^a  

^a AJINOMOTO CO INC   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22444453936     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.64.710     Document Type: Article

References (16)

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9. S. Yamaguchi and A. Kimizuka: Psycometric studies on the taste of monosodium glutamate, in "Glutamic acid: Advances in biochemistry and physiology" (ed. by L. J. Filer, Jr., S. Garatti, M. R. Kare, W. A. Reynols, and R. J. Wurtman), Raven Press, New York, 1979, pp. 35-54.