Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

Kiyota Sakai, Masamichi Okada, Shotaro Yamaguchi

Open source

DOI: 10.3389/fnut.2024.1436113
Published: 2024-08-19
Container: Frontiers in Nutrition
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2024.1436113,
  title = {Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids},
  author = {Kiyota Sakai and Masamichi Okada and Shotaro Yamaguchi},
  year = {2024},
  journal = {Frontiers in Nutrition},
  doi = {10.3389/fnut.2024.1436113},
  url = {https://doi.org/10.3389/fnut.2024.1436113}
}

RIS

TY  - JOUR
TI  - Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
AU  - Kiyota Sakai
AU  - Masamichi Okada
AU  - Shotaro Yamaguchi
PY  - 2024
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2024.1436113
UR  - https://doi.org/10.3389/fnut.2024.1436113
ER  -

APA

Sakai, K., Okada, M., & Yamaguchi, S. (2024). Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2024.1436113

Source records

crossref · retrieved 2026-09-27T13:34:54.733Z