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Bibliography

Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2014

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Araujo, I. E. T., M. L. Kringelbach, E. T. Rolls & P. Hobden. Representation of umami taste in the human brain. J. Neurophysiol. 90, 313–319, 2003.

Ardö, Y., B. V. Thage & J. S. Madsen. Dynamics of free amino acid composition in cheese ripening. Austr. J. Dairy Technol. 57, 109–115, 2002.

Bachmanov, A. Umami: Fifth taste? Flavor enhancer? Perfum. Flavor. 35, 52–57, 2010.

Barham P., L. H. Skibsted, W. L. Bredie, M. B. Frøst, P. Møller, J. Risbo, P. Snitkjaer & L. M. Mortensen. Molecular gastronomy: a new emerging scientific discipline. Chem. Rev. 110, 2313–2365, 2010.

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