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Mechanisms of umami taste perception: From molecular level to brain imaging (2021)

First Author: Wu B

Attributed to: REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/10408398.2021.1909532

PubMed Identifier: 33998842

Publication URI: http://europepmc.org/abstract/MED/33998842

Type: Journal Article/Review

Parent Publication: Critical Reviews in Food Science and Nutrition

Issue: 25

ISSN: 1040-8398