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1
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis
Eun-Ju Lee | Korean Society of Food Science and Technology | 2004
impresión
2
Taste preferences and body weight changes in an obesity-prone population
Taste preferences and body weight changes in an obesity-prone population
AD Salbe | Cadmus journal ser | 2004
impresión
3
Characteristics of Taste Components of Commercial Kochujang
Characteristics of Taste Components of Commercial Kochujang
Hae-Kyong Park | Korean Society of Food Science and Technology | 2003
impresión
4
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2002
impresión
5
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Research Articles, sCharacteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation
Jae-Hyun Kim | Korean Society of Food Science and Technology | 2001
impresión
6
ELECTROGUSTOMETRY : A SIMPLE WAY TO TEST TASTE
ELECTROGUSTOMETRY : A SIMPLE WAY TO TEST TASTE
박경표 | 대한치과의사협회 | 1996
impresión
7
Regions of the human brain affected during a liquid-meal taste perception in the fasting state: a positron emission tomography study
Regions of the human brain affected during a liquid-meal taste perception in the fasting state: a positron emission tomography study
J-F Gautier et al | Cadmus journal ser | 1999
impresión
8
Sweet taste and intake of sweet foods in normal pregnancy and pregnancy complicated by gestational diabetes mellitus
Sweet taste and intake of sweet foods in normal pregnancy and pregnancy complicated by gestational diabetes mellitus
BJ Tepper | Cadmus journal ser | 1999
impresión
9
Taste responses to naringin,a flavonoid,and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil
Taste responses to naringin,a flavonoid,and the acceptance of grapefruit juice are related to genetic sensitivity to 6-n-propylthiouracil
A Drewnowski | Cadmus journal ser | 1997
impresión
10
Cephalic phase responses to sweet taste
Cephalic phase responses to sweet taste
L Adallah | Cadmus journal ser | 1997
impresión
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