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The quest for umami
Ole G. Mouritsen
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Keyphrases
5′-nucleotides
12%
Adenylates
12%
Basic Tastes
25%
Cephalopods
12%
Chefs
12%
Deliciousness
12%
Extracellular Glutamate
12%
Food Preparation
12%
Foodstuffs
37%
Free Amino Acids
25%
Glutamate
12%
Guanylate
12%
Japan
12%
Meat
12%
Mouthfeel
12%
Seaweed
12%
Sous Vide
12%
Taste Buds
12%
Taste Experience
12%
Taste Quality
12%
Umami
100%
Umami Receptor
12%
Food Science
Amino Acid
22%
Amino Acid Content
11%
Food Preparation
11%
Mouthfeel
11%
Sensation of Taste
33%
Sous Vide
11%
Taste Bud
11%
Taste Quality
11%
Umami
100%