Art
J-GLOBAL ID：201802223678020974   Reference number：18A2236699

「減塩食品の開発とうま味」味覚対比効果の減塩食品への応用

Author (1)：
ISHIKAWA KYOKO

About ISHIKAWA KYOKO

(秋田県大 生物資源科学)

About 秋田県大 生物資源科学


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： 25  Issue： 2  Page： 117-122  Publication year： Nov. 2018 
JST Material Number： L0869B  ISSN： 1340-4806  CODEN： NNGAEW  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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human(primates)

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,...
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Thesaurus term/Semi thesaurus term
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sensory characteristics

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Other senses 
(EJ13040X)

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,  Food quality 
(FJ01040F)

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
減塩食品

About 減塩食品

, 
開発

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, 
うま味

About うま味

, 
味覚

About 味覚

, 
応用

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