Flavor and Umami Taste-Related Amino Acids Vary with the Growth of Allium tuberosum

Flavor and Umami Taste-Related Amino Acids Vary with the Growth of Allium tuberosum

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Veröffentlicht in:Food preservation science 2021, Vol.47 (5), p.245-254
Hauptverfasser: YAMADA, Kuniyuki, IJI, Masaki, SAMESHIMA, Chiharu, ARIOKA, Sawa, TAKEMOTO, Kazuhito, NUMATA, Satoshi, TAKEI, Yuichiro, SUZUKI, Makiko, KANOSUE, Ken, WATANABE, Hiroyuki
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container_end_page 254
container_issue 5
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container_title Food preservation science
container_volume 47
creator YAMADA, Kuniyuki
IJI, Masaki
SAMESHIMA, Chiharu
ARIOKA, Sawa
TAKEMOTO, Kazuhito
NUMATA, Satoshi
TAKEI, Yuichiro
SUZUKI, Makiko
KANOSUE, Ken
WATANABE, Hiroyuki
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doi_str_mv 10.5891/jafps.47.245
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title Flavor and Umami Taste-Related Amino Acids Vary with the Growth of Allium tuberosum
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