The authors thank the sensory panel members of the Dept. of Bioscience and Biotechnology, Univ. of the Ryukyus, Okinawa, Japan, for their sensory assessments. We also thank Koji Wada of Univ. of the Ryukyus and Takayoshi Aoki of Kagoshima Univ., Kagoshima, Japan, for their advice.
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages S277–S283, April 2006
How to Cite
Lioe, H. N., Takara, K. and Yasuda, M. (2006), Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces. Journal of Food Science, 71: S277–S283. doi: 10.1111/j.1365-2621.2006.tb15654.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050665 Submitted 11/7/05, Revised 12/8/05, Accepted 1/26/06.
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