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

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dc.contributor.authorAmino, Yusuke
dc.contributor.authorTahara, Yu-ki
dc.contributor.authorYamada, Kei
dc.date.accessioned2019-01-06T12:37:59Z
dc.date.available2019-01-06T12:37:59Z
dc.date.issued2017-09
dc.descriptionp. 1690-1698en_US
dc.identifier.issn09168451
dc.identifier.urihttp://hdl.handle.net/123456789/6790
dc.language.isoenen_US
dc.relation.ispartofseriesin: Bioscience, Biotechnology, and Biochemistry, Vol.81, n°9. (Sep.2017);
dc.subjectUmamien_US
dc.subjectN amine -cinnamoylen_US
dc.subjectAcide (goût)en_US
dc.subjectOxazolesen_US
dc.subjectGoût umamien_US
dc.titleDesign, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compounden_US
dc.typeArticleen_US

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