可怜
发表于 2025-3-21 18:55:25
书目名称Kokumi Substance as an Enhancer of Koku影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0544356<br><br> <br><br>书目名称Kokumi Substance as an Enhancer of Koku读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0544356<br><br> <br><br>
箴言
发表于 2025-3-21 22:20:38
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obsolete
发表于 2025-3-22 00:48:31
Book 2024biochemical and physiological mechanisms of the perception of kokumi substances. .Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definit
Dorsal
发表于 2025-3-22 08:06:38
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原来
发表于 2025-3-22 11:04:31
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无脊椎
发表于 2025-3-22 15:30:26
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Conflagration
发表于 2025-3-22 17:21:18
Kokumi Substances in Soybean Seedsn soybean seeds, we measured the content of these substances in soybean accessions from Japan and world mini core collections. These studies will lead to the increase of the kokumi substances in soybean seeds and improve the palatability of soy-food.
丰满中国
发表于 2025-3-22 21:32:44
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Frisky
发表于 2025-3-23 02:05:37
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Hemiparesis
发表于 2025-3-23 08:36:20
Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brainy ratings under standardized taste delivery conditions (. < 0.001). Functional magnetic resonance imaging showed that glutathione itself elicited significant activation in the left ventral insula. These results are the first to demonstrate the enhancing effect of glutathione as reflected by brain data while tasting an umami and salty mixture.