Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors
Crossref DOI link: https://doi.org/10.1186/s10086-021-01969-5
Published Online: 2021-04-27
Published Print: 2021-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Furusawa, Yuka
Nakamura, Hitoshi
Ashitani, Tatsuya
Text and Data Mining valid from 2021-04-27
Version of Record valid from 2021-04-27
Article History
Received: 15 January 2021
Accepted: 18 April 2021
First Online: 27 April 2021
Declarations
:
: The authors declare that they have no competing interests.