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Volumn 141, Issue 1, 2013, Pages 77-83

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Author keywords

Aroma compounds; Sensory evaluation; Shiitake mushroom; Taste compounds; Umami

Indexed keywords

FLAVORS; MEATS; SENSORY ANALYSIS; SENSORY PERCEPTION;

EID: 84877098491     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.018     Document Type: Article
Times cited : (203)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.