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Kuroda, 2024 - Google Patents

Biochemical Studies on Kokumi y-Glutamyl

Kuroda, 2024

Document ID
4490621056543734167
Author
Kuroda M
Publication year
Publication venue
Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science

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Snippet

As described in Chap. 1, kokumi substances are defined as taste-related substances that modify flavor characteristics, such as complexity, mouthfulness, and lastingness (continuity), when added to basic taste solutions or food, but are taste-less themselves at the dose …
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