ARTICLE
|
doi:10.20944/preprints202311.0020.v1
Subject:
Biology And Life Sciences,
Food Science And Technology
Keywords:
kokumi; fermentation; upcycled miso; sustainability; aroma; side stream utilization; bitterness
Online: 1 November 2023 (08:27:03 CET)
ARTICLE
|
doi:10.20944/preprints202305.2134.v1
Subject:
Biology And Life Sciences,
Food Science And Technology
Keywords:
CaSR; calcium-sensing receptor; aldehyde; isovaleraldehyde; kokumi substance; methional; sensory evaluation
Online: 30 May 2023 (11:57:47 CEST)