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Free Amino Acids in Potato (Solanum tuberosum) May Cause Egumi-Taste in Food Products

Crossref DOI link: https://doi.org/10.1007/s11540-019-9412-9

Published Online: 2019-02-28

Published Print: 2019-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sato, Hiroaki

Koizumi, Ryosuke

Itoyama, Ryuichi

Ichisawa, Megumi

Negishi, Junko

Sakuma, Rui

Furusho, Tadasu

Sagane, Yoshimasa

Takano, Katsumi
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Text and Data Mining valid from 2019-02-28
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Article History

Received: 7 February 2017

Accepted: 17 January 2019

First Online: 28 February 2019