978-3-031-32692-9.pdf
This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characte...
| Language: | English |
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| Published: |
Springer Nature
2023
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| Online Access: | https://link.springer.com/978-3-031-32692-9 |
