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Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

โœ Scribed by Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, Thomas


Book ID
124061753
Publisher
American Chemical Society
Year
2006
Tongue
English
Weight
116 KB
Volume
54
Category
Article
ISSN
0021-8561

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Green tea and its constituents are known for a wide range of health-promoting properties. They may exert antimicrobial action but without altering lactic acid bacteria. The aim of the present study was to estimate the effect of green tea addition on the selected properties of probiotic milks. Bioyog