Art
J-GLOBAL ID：201902285091090647
Reference number：19A1873517
Evaluating the palatability of fermented foods
発酵食品の旨味の評価
Author (2)：
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Material：
Volume：
83
Issue：
8
Page：
1417-1421
Publication year：
Aug. 2019
JST Material Number：
G0021A
ISSN：
0916-8451
CODEN：
BBBIEJ
Document type：
Article
Article type：
文献レビュー
Country of issue：
United Kingdom (GBR)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
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JST classification (3)：
JST classification
Category name(code) classified by JST.
General
, Food analysis
, Analytical instruments
Reference (40)：
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Fushiki T. Mechanisms on producing a sensation of good taste. FFI J Jpn. 2001;193:27-34. (In Japanese).
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Ramirez, I. What do we mean when we say “palatable food? Appetite. 1990;14:159-161.
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Fushiki T, editor. Sutracture of human palatability and food culture. In: Taste and preference. Tokyo: Domesu co; 2006. p. 235-256. (In Japanese).
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Fushiki T. Mechanisms for palatability, its components and generation of the sensation. Jap J Nutr Diet. 2013;61:1-7. (In Japanese).
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Fushiki T. Composition of the palatability of foods. Aroma Res. 2013;55:203-206. (In Japanese).
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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
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