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Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7676262/ https://www.ncbi.nlm.nih.gov/pubmed/33208820 http://dx.doi.org/10.1038/s41598-020-77107-w |