The Chemistry and Physiology of Sour Taste—A Review

• 資料種別: 記事
• タイトル: The Chemistry and Physiology of Sour Taste—A Review
• 著者標目: Edith Ramos Da Conceicao Neta; Suzanne D. Johanningsmeier; Roger F. McFeeters
• 出版年月日等: 2007-03
• 出版年（W3CDTF）: 2007-03
• タイトル（掲載誌）: Journal of Food Science
• 巻号年月日等（掲載誌）: 72 2
• 掲載巻: 72
• 掲載号: 2
• 掲載ページ: R33-
• 掲載年月日（W3CDTF）: 2007-03
• ISSN（掲載誌）: 00221147
• 出版事項（掲載誌）: Wiley
• 対象利用者: 一般
• DOI: 10.1111/j.1750-3841.2007.00282.x
• 作成日（W3CDTF）: 2007-03-12
• 著作権情報: http://onlinelibrary.wiley.com/termsAndConditions#vor
• 関連情報（URI）: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00282.x
• 参照: Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics; https://cir.nii.ac.jp/crid/1360009142551643776; Metabolite Profile of Lactic Acid-Fermented Soymilk; https://cir.nii.ac.jp/crid/1360567189934377600; The Use of Mammalian Cultured Cells Loaded with a Fluorescent Dye Shows Specific Membrane Penetration of Undissociated Acetic Acid; https://cir.nii.ac.jp/crid/1390001206478606848; Relationship between the Lactic Acid Content and Sour Taste of Broiler Broth and the Broth of Choshu-Kurokashiwa : a Japanese Jidori Chicken; https://cir.nii.ac.jp/crid/1390574334779969920
• 連携機関・データベース: 国立情報学研究所 : CiNii Research
• 提供元機関・データベース: Crossref; https://www.crossref.org

• 要約等: <jats:p><jats:bold>ABSTRACT: </jats:bold> Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and phys...