Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75952
標題: 雞湯塊之非揮發性鮮味成份
Non-volatile+Umami+Taste+Components+of+Chicken+Broth+Cubes
作者: 顏志泰
江佩娣
毛正倫
關鍵字: Soup base;Chicken broth cube;Soluble sugars;Free amino acids;5'-nucleotides;Equivalent umami concentration;雞湯塊;非揮發性鮮味
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 55, Issue 2, Page(s) 111-118.
摘要: 
Commercial chicken soup bases in the form of broth cubes available in the market include Bull’s head, Maggi and Knorr chicken broth cubes. The non-volatile umami taste components of three broth cubes were studied. Equivalent umami concentration (EUC) valu
URI: http://hdl.handle.net/11455/75952
Appears in Collections:第55卷 第02期
農業暨自然資源學院

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