The quest for umami
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
The quest for umami. / Mouritsen, Ole G.
Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. ed. / Toshihide Nishimura; Motonaka Kuroda. Springer, 2019. p. 33-45.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Mouritsen, OG 2019, The quest for umami. in T Nishimura & M Kuroda (eds), Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer, pp. 33-45. https://doi.org/10.1007/978-981-13-8453-0
APA
Mouritsen, O. G. (2019). The quest for umami. In T. Nishimura, & M. Kuroda (Eds.), Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability (pp. 33-45). Springer. https://doi.org/10.1007/978-981-13-8453-0
Vancouver
Mouritsen OG. The quest for umami. In Nishimura T, Kuroda M, editors, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer. 2019. p. 33-45 https://doi.org/10.1007/978-981-13-8453-0
Author
Bibtex
@inbook{48cb570adfe340659a74fb9c90159630,
title = "The quest for umami",
author = "Mouritsen, {Ole G.}",
year = "2019",
doi = "10.1007/978-981-13-8453-0",
language = "English",
isbn = "978-981-13-8452-3",
pages = "33--45",
editor = "Toshihide Nishimura and Motonaka Kuroda",
booktitle = "Koku in Food Science and Physiology",
publisher = "Springer",
address = "Switzerland",
}
RIS
TY - CHAP
T1 - The quest for umami
AU - Mouritsen, Ole G.
PY - 2019
Y1 - 2019
U2 - 10.1007/978-981-13-8453-0
DO - 10.1007/978-981-13-8453-0
M3 - Book chapter
SN - 978-981-13-8452-3
SP - 33
EP - 45
BT - Koku in Food Science and Physiology
A2 - Nishimura, Toshihide
A2 - Kuroda, Motonaka
PB - Springer
ER -
ID: 209459149