✦ LIBER ✦
Sensory-Guided Identification of N -(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice
✍ Scribed by Sonntag, Tessa; Kunert, Christof; Dunkel, Andreas; Hofmann, Thomas
- Book ID
- 126774892
- Publisher
- American Chemical Society
- Year
- 2010
- Tongue
- English
- Weight
- 892 KB
- Volume
- 58
- Category
- Article
- ISSN
- 0021-8561
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