HIGHLIGHTS
- who: Takashi Yamamoto from the Published in partnership with Beijing Technology and Business University have published the research: The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi, in the Journal: (JOURNAL)
- what: One of the main purposes of eating is to enjoy the palatability of foods.
- future: Studies are needed to elucidate how significantly oral texture perceptions contribute to kokumi flavor. The type of CaSR involved in kokumi flavor should be further elucidated in future studies.
SUMMARY
Different kinds of palatable cuisine around the . . .
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