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Kokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Science /

This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aro...

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Bibliografski detalji
Autor kompanije:	SpringerLink (Online service)
Daljnji autori:	Kuroda, Motonaka (Urednik)
Format:	Elektronički e-knjiga
Jezik:	engleski
Izdano:	Singapore : Springer Nature Singapore : Imprint: Springer, 2024.
Izdanje:	1st ed. 2024.
Teme:	Food science. Food > Analysis. Chemistry. Physiology. Neurosciences. Food Science. Food Chemistry. Neuroscience.
Online pristup:	https://doi.org/10.1007/978-981-99-8303-2
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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