Kokumi substance as an enhancer of koku biochemistry, physiology, and food science /
This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aro...
| Other Authors: | Kuroda, Motonaka,, SpringerLink (Online Service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Singapore :
Springer,
[2024]
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| Physical Description: |
1 online resource (x, 296 pages) |
| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |