Umami synergy as the scientific principle behind taste-pairing champagne and oysters
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Umami synergy as the scientific principle behind taste-pairing champagne and oysters. / Schmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G.
In: Scientific Reports, Vol. 10, 20077, 2020.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Schmidt, CV, Olsen, K & Mouritsen, OG 2020, 'Umami synergy as the scientific principle behind taste-pairing champagne and oysters', Scientific Reports, vol. 10, 20077. https://doi.org/10.1038/s41598-020-77107-w
APA
Schmidt, C. V., Olsen, K., & Mouritsen, O. G. (2020). Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Scientific Reports, 10, [20077]. https://doi.org/10.1038/s41598-020-77107-w
Vancouver
Schmidt CV, Olsen K, Mouritsen OG. Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Scientific Reports. 2020;10. 20077. https://doi.org/10.1038/s41598-020-77107-w
Author
Bibtex
@article{2301a96a610846408e8ffdd94bcd516a,
title = "Umami synergy as the scientific principle behind taste-pairing champagne and oysters",
author = "Schmidt, {Charlotte Vinther} and Karsten Olsen and Mouritsen, {Ole G.}",
year = "2020",
doi = "10.1038/s41598-020-77107-w",
language = "English",
volume = "10",
journal = "Scientific Reports",
issn = "2045-2322",
publisher = "nature publishing group",
}
RIS
TY - JOUR
T1 - Umami synergy as the scientific principle behind taste-pairing champagne and oysters
AU - Schmidt, Charlotte Vinther
AU - Olsen, Karsten
AU - Mouritsen, Ole G.
PY - 2020
Y1 - 2020
U2 - 10.1038/s41598-020-77107-w
DO - 10.1038/s41598-020-77107-w
M3 - Journal article
C2 - 33208820
VL - 10
JO - Scientific Reports
JF - Scientific Reports
SN - 2045-2322
M1 - 20077
ER -
ID: 251733629