Role of Free Amino Acids and Peptides in Food Taste

• 21 February 1989
• book chapter
• Published by American Chemical Society (ACS)
• p. 158-174
• https://doi.org/10.1021/bk-1989-0388.ch013

Abstract

Keywords

• TASTES
• FREE AMINO ACIDS
• JAPANESE
• BEEF
• PORK
• SALTINESS
• NATTO