Effects on thresholds for sweet and umami tastants in soy sauce

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 56, Issue 7, 2009, Pages 384-393

  Imamura, Miho ^a   Sato, Tsuneo ^a   Hatamoto, Osamu ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

Sensory analysis; Soy sauce; Sweet; Tastant; Threshold; Umami

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 70349449322     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.56.384     Document Type: Article

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