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Ya-Li Wei Zi-Jie Long Ming-Xun RenAmanita article Ascomycetes Ascomycota Aspergillus Bacteria Bacterial community Bacteroidota Basidiomycetes Chemical industry Community IS Cyanobium DNA sequences DNA sequencing Fungal community Fungi Gene encoding Hainan Hainan Island Hainan island Halomonas Marinobacter Microbiome Microbiome community Microbiota Mortierella Mortierellomycota Mycobiome Neocucurbitaria Physicochemical properties Prevotella Proteobacteria Salinity quality Saltwork Saltworks Seawater South China Synechococcus Tausonia Traditional techniques amino acid bacterium basalt biochemical technology brine concentrating brine crystallization calcium carbohydrate chloride community succession crystallization cyanobacterium ecosystem fungal community fungus genetics lipid magnesium marine solar saltern metabolism microbial community microbial diversity microbiology microflora mud solarization mycobiome nitrogen nonhuman nucleotide phosphorus physical chemistry polyketide prediction procedures processing salinity salt salt production saprotroph sea water seawater storage sodium sodium chloride soil solarization solar crystallization species diversity species richness sweetness Technology terpenoid Umami
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Ninomiya, K. Food Science of Dashi and Umami Taste. 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1
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
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Ninomiya, K. Food Science of Dashi and Umami Taste. 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1
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
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