Art
J-GLOBAL ID：200902210455596862   Reference number：08A0894566

うま味の基本特性とおいしさへの寄与

Author (1)：
YAMAGUCHI SHIZUKO

About YAMAGUCHI SHIZUKO

(味覚と食嗜好研究所)

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Material：
日本味と匂学会誌  (Japanese Journal of Taste and Smell Research)

About 日本味と匂学会誌


Volume： 15  Issue： 2  Page： 145-158  Publication year： Aug. 2008 
JST Material Number： L0869B  ISSN： 1340-4806  CODEN： NNGAEW  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*umami

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,...
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Other senses 
(EJ13040X)

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Reference (28)：
  • 池田菊苗. 新調味料に就て. 東京化学会誌. 1909, 30, 820-836
  • IKEDA, K. On the taste of the salt of glutamic acid. 8th International Congress of Applied Chemistry, Washington and New York, 1912. 1912, 147
  • Glutamate Manufacturers Technical Committee. Monosodium Glutamate. Unique Flavor Enhancer. Food Eng. 1954, 26, 76-77
  • 小玉新太郎. イノシン酸の分離法に就て. 東京化学会誌. 1913, 34, 751-757
  • 山口静子. おいしさと生きること. 日本味と匂誌. 2003, 10, 175-182
ｍore...
Terms in the title (2)：
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うま味

About うま味

, 
おいしさ

About おいしさ


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