Design, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compound

dc.contributor.author	Amino, Yusuke
dc.contributor.author	Tahara, Yu-ki
dc.contributor.author	Yamada, Kei
dc.date.accessioned	2019-01-06T12:37:59Z
dc.date.available	2019-01-06T12:37:59Z
dc.date.issued	2017-09
dc.identifier.issn	09168451
dc.identifier.uri	http://hdl.handle.net/123456789/6790
dc.description	p. 1690-1698	en_US
dc.language.iso	en	en_US
dc.relation.ispartofseries	in: Bioscience, Biotechnology, and Biochemistry, Vol.81, n°9. (Sep.2017);
dc.subject	Umami	en_US
dc.subject	N amine -cinnamoyl	en_US
dc.subject	Acide (goût)	en_US
dc.subject	Oxazoles	en_US
dc.subject	Goût umami	en_US
dc.title	Design, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compound	en_US
dc.type	Article	en_US