Art
J-GLOBAL ID：201702244317817105   Reference number：17A1052197

おいしさを科学する(フード・フォラム・つくばより)和食の知恵と味覚情報伝達

Author (1)：
KUSAKABE YUKO

About KUSAKABE YUKO

(農研機構)

About 農研機構


Material：
食品と開発  (Food Processing and Ingredients)

About 食品と開発


Volume： 52  Issue： 9  Page： 10-13  Publication year： Sep. 01, 2017 
JST Material Number： Z0786A  ISSN： 0911-3932  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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*sense

About sense

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*palatability

About palatability

,...
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JST classification (3)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

About Food quality

,  Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

,  Other senses 
(EJ13040X)

About Other senses

Substance index (2)：
Substance index
Chemical Substance indexed to the Article.
IMP

About IMP

, 
Glutamic acid

About Glutamic acid

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
科学

About 科学

, 
つくば

About つくば

, 
和食

About 和食

, 
味覚

About 味覚

, 
情報伝達

About 情報伝達


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