Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice (Q43085315)
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scientific article published in May 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice |
scientific article published in May 2010 |
Statements
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Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice (English)
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Tessa Sonntag
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Christof Kunert
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Andreas Dunkel
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Thomas Hofmann
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1 May 2010
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58
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10
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6341-6350
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Identifiers
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