1887

n South African Food Review - The new culinary buzzword : colours & flavours

Volume 42, Issue 2
  • ISSN : 0379-6000
USD

 

Abstract

Studies have shown that increasing the level of free glutamate and 5'-ribonucleotides in products could impact on sensory taste evaluations. The way glutamate influences palatability, aroma and the flavour of food is a key area of research.

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/content/im_safr/42/2/EJC166823
2015-02-01
2016-12-11

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