Journal of food science

Soy sauce and its umami taste: a link from the past to current situation

HN Lioe, J Selamat, M Yasuda

文献索引：Nakata; Takahashi; Nakatani; Kuramitsu; Tamura; Okai Bioscience, biotechnology, and biochemistry, 1995 , vol. 59, # 4 p. 689 - 693

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被引用次数: 35

摘要

... N-terminal region with the acidic region of the molecule seems to be important for eliciting an umami taste (Tamura and others 1989; Nakata and others ... Moreover, Yamaguchi and Takahashi (1984) have evaluated the sensory interactions of MSG and NaCl in a clear soup ...