Hisaki, K.; Sakamoto, C.; Matsui, H.; Ueno, H.; Ueda, Y.
Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality. Foods 2024, 13, 1900.
https://doi.org/10.3390/foods13121900
AMA Style
Hisaki K, Sakamoto C, Matsui H, Ueno H, Ueda Y.
Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality. Foods. 2024; 13(12):1900.
https://doi.org/10.3390/foods13121900
Chicago/Turabian Style
Hisaki, Kumiko, Chikae Sakamoto, Hina Matsui, Hiroshi Ueno, and Yukiko Ueda.
2024. "Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality" Foods 13, no. 12: 1900.
https://doi.org/10.3390/foods13121900
APA Style
Hisaki, K., Sakamoto, C., Matsui, H., Ueno, H., & Ueda, Y.
(2024). Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality. Foods, 13(12), 1900.
https://doi.org/10.3390/foods13121900