Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts-An Approach Based on Taste Quality.
- DOI
- 10.3390/foods13121900
- Published
- 2024 Jun 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13121900,
title = {Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts-An Approach Based on Taste Quality.},
author = {Hisaki K and Sakamoto C and Matsui H and Ueno H and Ueda Y},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13121900},
url = {https://doi.org/10.3390/foods13121900}
}RIS
TY - JOUR TI - Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts-An Approach Based on Taste Quality. AU - Hisaki K AU - Sakamoto C AU - Matsui H AU - Ueno H AU - Ueda Y PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13121900 UR - https://doi.org/10.3390/foods13121900 ER -
APA
K, H., C, S., H, M., H, U., & Y, U. (2024). Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts-An Approach Based on Taste Quality.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13121900
Source records
- pubmed · retrieved 2026-09-27T00:22:07.480Z