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Components of taru -sake enhance the umami taste in foods

  • TAKAO Y
  • TAKAHASHI T
  • FUJITA A
  • et al.
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2015) 110(1) 48-55
DOI: 10.6013/jbrewsocjapan.110.48
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TAKAO, Y., TAKAHASHI, T., FUJITA, A., MATSUMARU, K., & MIZOGUCHI, H. (2015). Components of taru -sake enhance the umami taste in foods. JOURNAL OF THE BREWING SOCIETY OF JAPAN, 110(1), 48–55. https://doi.org/10.6013/jbrewsocjapan.110.48

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