Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
By Ole G. Mouritsen, L. Duelund, M. Petersen, Anna Loraine Hartmann, M. B. Frøst. Journal of Applied Phycology, 2018
97 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/e14b9aafda9669faf0c64105b93007c4ea0354cc
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In Animal Science and Zoology
In Nutrition and Dietetics
Citations in the corpus
- The rise of seaweed gastronomy: phycogastronomy (2018, background): “A recent comparative study of the free glutamate content of 20 different species of brown seaweeds used for human consumption from around the world, belonging to the 12 genera demonstrated that only Japanese konbu contained any appreciably amounts of free glutamate (Mouritsen et al. 2018b).”