FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (19): 338-347.doi: 10.7506/spkx1002-6630-20210831-405
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YU Zheng, GE Xiaotong, ZHANG Jiahui, WANG Fang, LI Xiaoyan, LIU Taiang, WANG Xichang
Online:
2022-10-15
Published:
2022-10-26
CLC Number:
YU Zheng, GE Xiaotong, ZHANG Jiahui, WANG Fang, LI Xiaoyan, LIU Taiang, WANG Xichang. Sources and Evaluation Methods of Umami Taste in Foods[J]. FOOD SCIENCE, 2022, 43(19): 338-347.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210831-405
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