Ninomiya, K. . (2016). Food Science of Dashi and Umami Taste. Yakugaku Zasshi-Journal of the Pharmaceutical Society of Japan, 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1 (Original work published 2025)
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends umami
Ver
Ninomiya, K. . (2016). Food Science of Dashi and Umami Taste. Yakugaku Zasshi-Journal of the Pharmaceutical Society of Japan, 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1 (Original work published 2025)
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends umami
Ver