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Title:

Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)

Document type:
Buchbeitrag
Author(s):
Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, Thomas
Pages contribution:
181 - 184
Book title:
Flavour Science - Recent Advances and Trends
Publisher:
Elsevier BV
Year:
2006
Print-ISBN:
http://id.crossref.org/isbn/9780444527424
DOI:
doi:10.1016/s0167-4501(06)80043-9
Format:
Text
 BibTeX