%0 Journal Article
%K Amino acids
%K Condiments
%K Cooking
%K Dashi
%K Food Analysis
%K Food technology
%K Glutamates
%K Humans
%K Japan
%K Japanese (people)
%K Nutritive Value
%K Review
%K Soup stock
%K taste
%K Umami
%K condiment
%K Cooking
%K Food Analysis
%K food handling
%K glutamic acid
%K glutamic acid derivative
%K Health
%K human
%K Knowledge
%K nutritional science
%K nutritional value
%K taste
%K Technology
%K trends
%K umami
%B Yakugaku Zasshi-Journal of the Pharmaceutical Society of Japan
%D 2016
%G Japanese
%P 1327-1334
%R 10.1248/yakushi.16-00057-1
%T Food Science of Dashi and Umami Taste
%U https://www.scopus.com/inward/record.uri?eid=2-s2.0-84989324654&doi=10.1248%2fyakushi.16-00057-1&partnerID=40&md5=d4f4c15028ff40b71f6c0c3d0ec5826a
%V 136
%8 oct