Mechanisms of umami taste perception: From molecular level to brain imaging. (2022)

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

Volume: 62

Parent Publication: Critical reviews in food science and nutrition

Issue: 25

ISSN: 1040-8398