{"title":"Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods","authors":"M. Kuroda, Naohiro Miyamura","doi":"10.1007/978-981-13-8453-0_7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":423049,"journal":{"name":"Koku in Food Science and Physiology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Koku in Food Science and Physiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-981-13-8453-0_7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
