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Ole Mouritsen, Klavs Styrbæk

Kodama, Shintaro

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About

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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