Differences in Glutamic Acid and 5‘-Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste

Journal of Agricultural and Food Chemistry - Tập 55 Số 14 - Trang 5776-5780 - 2007
Marı́a José Oruña-Concha1, Lisa Methven1, Heston Blumenthal1, Chris Young1, Donald S. Mottram1
1Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom, and The Fat Duck Restaurant, Bray, Berkshire SL6 2AQ, United Kingdom

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