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    • The Umami Compounds in Nordic Food Raw Materials and the Effect of Cooking 

      Rotola-Pukkila, Minna
      Doctoral Theses in Food Sciences at The University of Turku : 93 (Turun yliopisto, 19.01.2024)
      Umami, one of the five basic tastes, gives a special deliciousness, richness and meatiness to many vegetable and meat dishes. The special feature of umami compounds, mainly free glutamic acid and free 5´-nucleotides, is ...