Detalhe da pesquisa
1.
Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach.
J Agric Food Chem
; 70(24): 7500-7514, 2022 Jun 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-35674110