だし中の"こく"、"あつみ"成分の研究

Overview of attention for article published in The Japanese Journal of Taste and Smell Research, May 2018

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昆布だしのうまみはL-グルタミン酸とマンニット、塩化カリウムによるものだという研究結果(https://t.co/EvM1guT6Rc)があるっぽいのでそれ以外は雑味として処理してよい気がしますね。

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