Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Effect of Umami Substances on the Enhancement of Koku Sensation in Foods
Toshihide NISHIMURA
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2026 Volume 59 Issue 2 Pages 162-165

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© 2026 The Japan Society of Cookery Science

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 継承 4.0 国際]ライセンスの下に提供されています。
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