Umami potential of fermented beverages: Sake, wine, champagne, and beer
Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Topics & Concepts
UmamiFood scienceYeastWineFermentationChemistryContext (archaeology)TasteBiochemistryBiologyPaleontologyBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function StudiesSensory Analysis and Statistical Methods