Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

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dc.contributor.authorShibata, Masayuki
dc.contributor.authorHirotsuka, Motohiko
dc.contributor.authorMizut, Yukiko
dc.date.accessioned2018-04-25T09:31:57Z
dc.date.available2018-04-25T09:31:57Z
dc.date.issued2017
dc.descriptionp. 2168-2177fr_FR
dc.identifier.issn0916-8451
dc.identifier.urihttp://hdl.handle.net/123456789/6024
dc.language.isoenfr_FR
dc.relation.ispartofseriesin:Bioscience, Biotechnology, and Biochemistry, Vol.81, n°11 (Nov.2017);
dc.subjectGlycine (plantes)fr_FR
dc.subjectSojafr_FR
dc.subjectKokumi : goûtfr_FR
dc.subjectOligosaccharidesfr_FR
dc.subjectUmamifr_FR
dc.subjectGlutamique, Acidefr_FR
dc.titleIsolation and characterization of key contributors to the “kokumi” taste in soybean seedsfr_FR
dc.typeArticlefr_FR

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