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Ole Mouritsen, Klavs Styrbæk
By Ole Mouritsen and Klavs Styrbæk
Published 2014
Kodama, Shintaro Japanese researcher who, in 1913, discovered that the substance in dried bonito (katsuobushi) that elicits umami is inosinate, the salt of a nucleic acid.
© 2014 All rights reserved. Published by Columbia University Press.
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