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Identification of the Non-Volatile Taste-Active Components in Crab Sauce
Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equival...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722521/ https://www.ncbi.nlm.nih.gov/pubmed/31394849 http://dx.doi.org/10.3390/foods8080324 |