The Chemistry and Physiology of Sour Taste—A Review

• Material Type: 記事
• Title: The Chemistry and Physiology of Sour Taste—A Review
• Author Heading: Edith Ramos Da Conceicao Neta; Suzanne D. Johanningsmeier; Roger F. McFeeters
• Publication Date: 2007-03
• Publication Date (W3CDTF): 2007-03
• Periodical title: Journal of Food Science
• No. or year of volume/issue: 72 2
• Volume: 72
• Issue: 2
• Pages: R33-
• Publication date of volume/issue (W3CDTF): 2007-03
• ISSN (Periodical Title): 00221147
• Publication (Periodical Title): Wiley
• Target Audience: 一般
• DOI: 10.1111/j.1750-3841.2007.00282.x
• Date Created (W3CDTF): 2007-03-12
• Rights (production): http://onlinelibrary.wiley.com/termsAndConditions#vor
• Related Material (URI): https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00282.x
• Is Referenced By: 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
• Data Provider (Database): 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• Original Data Provider (Database): Crossref; https://www.crossref.org

• Summary, etc.: <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...