Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniques
Pimiao Huang, Ying Liu, Lei Cai, Chun Cui
Topics & Concepts
TasteSensory systemChemistryAmino acidFood scienceBiochemistryNeurosciencePsychologyBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies