Old Web
English
Sign In
Acemap
>
Paper
>
Effect of half-dry processing on umami components of vegetables and mushrooms
Effect of half-dry processing on umami components of vegetables and mushrooms
2020
Chika Kitaoka-Saito
Junpei Yamamoto
Kazutoshi Sugita
Kuniko Sugiyama
Yuko Kato-Yoshinaga
Keywords:
Umami
Food science
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]