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RT @limnologia: https://t.co/DkMalejssb Umami taste, free amino acid composition, and volatile compounds of brown seaweeds Abstract Umami…
RT @limnologia: https://t.co/DkMalejssb Umami taste, free amino acid composition, and volatile compounds of brown seaweeds Abstract Umami…
https://t.co/DkMalejssb Umami taste, free amino acid composition, and volatile compounds of brown seaweeds Abstract Umami taste is associated with deliciousness and was first suggested as a basic taste by Kikunae Ikeda in 1909 when he discovered that the