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Umami taste transduction mechanisms(1)(2)(3)(4)
l-Glutamate elicits the umami taste sensation, now recognized as a fifth distinct taste quality. A characteristic feature of umami taste is its potentiation by 5′-ribonucleotides such as guanosine-5'-monophosphate and inosine 5′-monophosphate, which also elicit the umami taste on their own. Rec...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Nutrition
2009
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3136003/ https://ncbi.nlm.nih.gov/pubmed/19571214 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3945/ajcn.2009.27462K |
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