C: FOOD CHEMISTRY
Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce
Version of Record online: 19 AUG 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 8, pages C1136–C1143, August 2013
How to Cite
Imamura, M. and Matsushima, K. (2013), Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce. Journal of Food Science, 78: C1136–C1143. doi: 10.1111/1750-3841.12195
- Issue online: 19 AUG 2013
- Version of Record online: 19 AUG 2013
- Manuscript Accepted: 15 APR 2013
- Manuscript Received: 7 JAN 2013
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