Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty
Baifeng Fu, Shuzhen Cheng, Xin Zhang, Junjie Yi, Zhishen Mu, Ming Du
Topics & Concepts
UmamiFood scienceChemistryTasteFlavorOdorSweetnessMonosodium glutamateSeasoningOrganic chemistryRaw materialBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies